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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

  • MS11079828
    23 JUL, 2017
    I made these cookies many years ago and this recipe is differently different then the one i have. I think its because i tweaked it i do that a lot. i used baking chocolate and other different ingredients.
    Reply
  • 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
  • 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