Mexican Hot Chocolate Cookies
adapted from Martha Stewart
|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. (Store in an airtight container, up to 1 week.)
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!
15 minutes for batter, plus baking time.
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/