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 Editors

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.)