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

  1. 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.
  2. 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 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: http://www.thenaptimechef.com/2011/01/mexican-hot-chocolate-cookies-powernap-recipe/