Mexican Hot-Chocolate Cookies

Name: Mexican Hot-Chocolate Cookies
Ingredients: 2.25 cups all-purpose flour; 0.5 cup unsweetened cocoa powder; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 0.5 teaspoon coarse salt; 1 cup (2 sticks) unsalted butter, room temperature; 1.75 cups sugar; 2 large eggs; 2 teaspoons cinnamon; 0.5 teaspoon chile powder (optional)

3.6

(458)

55 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

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

Ingredients

2 ¼ 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
1 ¾ cups sugar
2 large eggs
2 teaspoons cinnamon
½ teaspoon chile powder (optional)

Directions

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.
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.)