Awhile ago my friend Anne made the most delectable brownies using Denman Island chipolte chocolate, and so when I saw this recipe for Mexican hot chocolate cookies, I was intrigued. Sweet with a hint of heat may sound a little weird, but the flavors are amazing.
As I began baking, I noticed a problem. The original recipe dictated that the cookies be baked at 400F, which seemed awfully high but I went along with it to see what would happen.
The first pan burned, of course. Why didn't I listen to my instincts? Anyway with the oven back down to 350 F, the remaining cookies baked up beautifully. Thin and a bit crispy, they are great with a glass of milk. With a little chili powder mixed in with some cinnamon sugar to roll them in, there's a bit of a Mexican hot chocolate feel, but not quite enough. I think I'd Next time I think I'd try using Chipolte chili powder to get a nice smoky flavor.
I have to admit I was really unimpressed with how this recipe was originally written. First I burned the cookies, then I noticed that the way it was written had been confusing, and I accidentally used a bit too much sugar. The cookies themselves were good but egads, I couldn't wait to get my hands on the words to change them to something something home bakers would actually be able to follow.
Adapted from Every Day Food April 2010
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
pinch of salt
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
Yummy sugar coating to roll dough in:
1/4 cup sugar
2 tsp cinnamon
1/2 tsp chili powder
Pre-heat oven to 350 F
In a large bowl, whisk together the flour, cocoa, cream of tartar, baking soda, and a pinch of salt. Sift it all together. Set aside.
With an electric mixer, beat the flour until fluffy. Add the sugar and continue to mix well. Stop and scrape down the sides of the bowl before adding the eggs, one at a time, beating well after each. Add the flour mixture on low until just combined.
Combine the 1/4 cup sugar, cinnamon, and chili powder in a small bowl. Set aside.
Using a tablespoon, spoon out the dough and roll into balls, then coat in the cinnamon chili sugar. Place about 2 inches apart on a cookie sheet, pressing down slightly. Bake for 10 minutes, or until the tops are cracked and just set. Let them sit on the stovetop on the pan just for about 3-4 minutes to firm up before you remove the cookies to a rack to cool completely.
Store in an airtight container for about a week.
Makes 36 cookies
