Mexican Hot Chocolate Cookies {Powernap}
This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.
Today’s Powernap: The quick and easy cookies I like to serve at the JMcLaughlin Cafe
I’ve been catering the JMcLaughlin Westport Cafe for almost two months now and I want to share one of the cookie recipes I’m making this month. They are just SO good that it would be a crime to not mention them. You all know how much I love Mexican Chocolate Cake and Mexican Hot Chocolate so you can just imagine how I swoon over these cookies. Sweet, spicy and very chocolaty, they hit all the right notes for a rich winter cookie. I’ve often make the dough during naptime and bake them after my daughter goes to bed or before she wakes up in the morning. Then I deliver them to the store by 9am. Be sure to swing by if you want a taste. Or, just print the recipe and enjoy them at home! 🙂
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!
Dipped in hot chocolate?! Oh my does that sound delicious.
Making cookies when you snowed in is a GREAT idea. Just did this yesterday. Been snowed in three days in ATL.
Mexican Hot Chocolate Cookies – sounds good to me!
Sharona May
Vegan Double Chocolate Almond Explosion Cookies is as good as Mexican Hot Chocolate Cookies. http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/vegan-double-chocolate-almond-explosion-cookies
great recipe!
i would love a couple of these right about now!!
delicious – perfect for a snowy saturday after beef stew – might be nice as icecream sandwiches too
Exactly Marnie!
These were delicious and everybody loved them!!!
I am so glad Sarah!
Aren’t these the exact cookies from Martha Stewart?
They are from the Martha Stewart holiday cookies magazine which is why it says “adapted from…” above.
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How many cookies does this recipe yield?
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