Thursday, November 8, 2012

Mexican Hot Chooclate Cookies

The J-O-B threw a party in honor of Dia de los Muertos and I thought it fitting to whip up a batch of mexican hot chocolate cookies.  I love the combination of cinnamon and chocolate!  Martha Stewart has a great recipe for double chocolate chunk cookies so I knew she was my go to for this particular cookie.  This was my first time making them and it certainly will not by my last.  They were a great hit.  I can't begin to tell you how amazing my kitchen smelled while these cookies were in the oven.  This recipe will be on my holiday baking list for homemade gifts.  Happy baking! 


  • 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, I used 2 tsp
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 teaspoons cinnamon, **I added about 1/2 tsp of cinnamon to the cookie batter
  • 1/2 teaspoon chile powder (optional), **I added about 1/2 tsp of chile powder to the cookie batter
  • **1 tsp vanilla extract, not called for in the actual recipe 
  • **1 cup bittersweet chocolate chips 


  1. Preheat oven to 400 325 degrees, with racks in upper and lower thirds ( I always bake with one rack at a time. 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 (8 min for my oven), 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.)

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