Chilly weather makes me want to bake, make soups, and curl up on the couch, so this weekend, I did all of these. I was looking for a new cookie recipe and kept seeing Mexican Hot Chocolate cookies, brownies, cupcakes, so I decided to try them. They were a hit.
I did use 1/2 whole wheat flour and the cocoa and chips were were dark chocolate
Mexican Hot Chocolate Cookies
(adapted from MarthaStewart.com)
- 1 1/8 cups all-purpose flour
- 1/1/8 cup while wheat flour
- 1/2 cup unsweetened cocoa powder ( I used Hershey’s Special Dark)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 2 teaspoons cinnamon + 1/4 tsp for rolling
- 1/2 teaspoon chile powder (optional) + 1/4 tsp for rolling
- pinch of cayenne (optional)
- 1 cup chocolate chips
Preheat oven to 375 degrees, sift together flour, cocoa powder, cream of tartar, cinnamon, chili powder, baking soda, and salt.
In a large bowl, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combine.
In a small bowl, combine remaining 1/4 cup sugar, cinnamon and chili powder (if using). Using heaping tablespoons, form balls of dough and roll in the sugar/spice mixture. Bake on parchment/silpat-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through