Recipe
Mexican Hot Chocolate Cookies
adapted from Martha Stewart
Ingredients
2 ¼ | cups all-purpose flour |
½ | cup unsweetened cocoa powder |
2 | teaspoons cream of tartar |
1 | teaspoon baking soda |
½ | teaspoon coarse salt |
1 cup | (2 sticks) unsalted butter, room temperature |
1 ¾ | cups sugar |
2 | large eggs |
2 | teaspoons cinnamon |
½ | teaspoon chile powder |
Instructions
- Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 ½ cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
- In a small bowl, combine remaining ¼ cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
Naptime Notes
Naptime Recipe Serving ideas
This are most excellent when dipped in milk or hot chocolate. To be extra decadent put a layer of buttercream frosting in the middle to make a sandwich cookie!
Naptime Stopwatch
15 minutes for batter, plus baking time.
Naptime Reviews
The customers have been loving these, they are always gone within 48 hours!
Printed from: https://thenaptimechef.com/2011/01/mexican-hot-chocolate-cookies-powernap-recipe/