Mexican Hot Chocolate Cookie

by angelika on December 15, 2010

Today we have another Martha Stewart cookie recipe. I just find Martha to be my “go to” when it comes to anything baking. All of my kids birthday cakes came from her website, and they have all been really delicious. Why mess with a good thing, right?

Today’s cookie is new to me this year, and so so good I want to eat the whole batch, by myself, while not feeling the least bit ashamed about it. These have such a light crumb, they are super soft and reminiscent of a sugar snap, but with a warmth that is unexpected. The chile powder isn’t spicy at all, just warm and a bit of a surprise. We love them, even Little Man, who eschews anything the least bit spicy.

Mexican Hot Chocolate Cookies

2 1/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1/4 cup sugar
2 tsp cinnamon
1/2 tsp chile powder
Preheat oven to 400º. Place your racks in the upper and lower third of oven.
In a medium bowl sift together the flour, cocoa powder, cream of tartar, baking soda and salt. 
In your mixer cream the butter and 1 1/2 cups sugar until light and fluffy. Add eggs, one at a time, and beat to combine. Scrape the sides of the bowl. Turn the mixer to low and add the flour mixture until just combined. 
In a small bowl combine the sugar, cinnamon and chile powder. 
Using a tablespoon form the dough into balls, roll the ball in the sugar and spice mixture, and place on a parchment lined cookie sheet about 3 inches apart. 
Bake until cookies are set and just starting to crack. About 10 minutes. After 5 minutes rotate and switch the two cookie sheets. 
Let cookies cool on sheet for 5 minutes, then transfer to cooling rack. 

A votre santé! 

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