The combination of sweet and spicy in this Mexican Hot Chocolate Cookies recipe is what makes them a perfect 10. They are chewy, but a bit crispy because of the cinnamon-sugar-chile crust. Plus, these cookies are a sinch to make. Dunk them in a cold glass of milk right out of the oven and you will be in paradise. The chile powder might sound odd, but it is subtle, so go for it!
- 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
- 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.
- Makes about 28 cookies. Store in an airtight container, up to 1 week, or freeze.
10 days until Christmas!