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Mexican Hot-Chocolate Cookies

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These crumbly cookies are spicy, chocolaty treats the whole family will love.

Source: Everyday Food, April 2010

Ingredients

  • 2 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 3/4 cups sugar
  • 2 large eggs
  • 2 teaspoons cinnamon
  • 1/2 teaspoon chile powder (optional)

Directions

  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 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.

  2. 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. 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.)

Reviews Add a comment

  • susanbussmann48
    3 MAY, 2017
    Has anyone noticed that this recipe is entirely different from the same [filtered]led recipe in MSL May 2017 page 66? I made the magazine recipe and the cookies did not spread out. The magazine says the oven should be at 325F which seems to be really different from 400. I used cayenne as recipe suggested and the taste was good but they were shaped poorly and took a lot longer at 325.
    Reply
    • MS10365749
      20 MAY, 2017
      The recipe in the magazine is entirely different. That is the recipe I made, and I was somewhat disappointed in the results, so I came to the website to see other comments.I made them as written in the magazine. 325 was too low and the cookies did not spread. I would go for 350 next time. At 325 they needed 15 minutes and they did not look like the photo in the magazine. The were high lumps, instead of round flat circles. As recommended by other professional cookie bakers, such as Dorie Greenspan, I let the dough rest in the fridge for 24 hours before I made the balls and baked them. I used mini chocolate chips. Taste *10*, appearance *2*. This is for the magazine 2017 recipe, not the recipe in the video.
  • ellietrunk101@gmail.com
    31 JAN, 2017
    Absolutely delicious, crispy on the outside and soft on the inside. Mine took around 15 minutes to bake but turned out amazing. I wouldn't recommend any more chili as I could definitely taste it but it wasn't super spicy. For sure making these again
    Reply
  • Sweetietweetie2001
    27 JAN, 2015
    So I have a question. So who all used Chili powder and who all used Chile powder? Where do you find the Chile powder? Chili powder has other spices like salt, garlic, onion, cumin, etc... I assume Chile powder is just the peppers? Is that correct?
    Reply
  • lhwohl
    2 JAN, 2015
    Just made these — sticking pretty much to exact directions — and everyone loved them, even my young kids. Used ancho chill powder. Baked at 350 in a convection oven for exactly 14 minutes and they were perfect. Crisp on the outside and soft inside. I added about 6 oz. of semisweet chocolate chips and consensus was that they would have been a bit uninspiring without them. Next time, I'll also add a bit of cinnamon and ancho chile powder to the batter to up the flavor. Easy and quick to make.
    Reply
  • SandyCorey
    8 DEC, 2014
    Made these today. They were delicious. My butter was quite cold - frigid weather, so no extra flour needed. Tried both with and without chocolate chips. Without were less sweet and more to my taste. Will be a go to in my recipes.
    Reply
  • Randal Oulton
    8 DEC, 2014
    Sorry, I'm probably just not seeing it: What's the yield again on this recipe?
    Reply
  • LizbethS
    7 AUG, 2014
    I made these cookies using just a bit of extra flour than the recipe calls for (I use a very soft wheat flour for all my baking), then sandwiched them with a Kahlua buttercream - sensational!
    Reply
  • Mrs_Koz
    5 MAR, 2014
    Made these for a school Fiesta function and they were quite the talking point. Note on the yield: I doubled the recipe and downsized the cookies from Tablespoon scoops to teaspoon scoops - and turned out 152 cookies, over 12 dozen!
    Reply
  • swisseleanor
    31 DEC, 2013
    I made these, but i dont think they were a favorite of mine, just personal preference. Everyone who tried them loved them! I added an extra egg because in Switzerland the eggs are much smaller, so if you live in Europe I would recommend that!
    Reply
  • kvnsgrl
    5 NOV, 2013
    These are very tasty: not too sweet.
    Reply