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Mexican Hot Chocolate Cookies

from Martha Stewart

Ingredients

  • 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
  • cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • ½ teaspoon Chipotle chili powder

Instructions

  1. Preheat oven to 400 degrees, with racks in upper and lower thirds.
  2. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt.
  3. In a large bowl, using an electric mixer, beat butter and 1½ cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
  4. In a small bowl, combine remaining ¼ cup sugar, cinnamon, and Chipotle chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture.
  5. 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.)