Mexican hot chocolate often contains spices such as cinnamon and chile. This cookie evokes that yummy beverage in cookie form. You can simply use the cinnamon and they are delicious, or if you want a little pep in your step (or cookie), add the chile powder also!
- 2 and 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 and 3/4 cups sugar
- 2 large eggs
- 2 teaspoons cinnamon
- 1/2 teaspoon chile powder (optional)
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 and 1/2 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 1/4 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. Press the bottom of a glass into each cookie to flatten out a bit.
Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. (DO NOT OVERCOOK … they will look undercooked but will set fine. Otherwise, they get crunchy really quickly.) 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.
Makes: ~30 cookies
Recipe source: Adapted from a Martha Stewart recipe
Time: 30 minutes