MEXICAN HOT CHOCOLATE COOKIES

Ingredients

2 ¼ c all-purpose flour

½ c unsweetened cocoa powder

2 tsp. cream of tartar

1 tsp. baking soda

½ tsp. coarse salt

1 c 8(2 sticks) unsalted butter, room temperature

1 ¾ c sugar

2 large eggs

1 tsp. pure vanilla

2 tsp. cinnamon

½ tsp. chipotle chili powder

Directions

Preheat oven to 375 degrees. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In the bowl of an electric mixer with a paddle attachment, cream the butter and 1 ½ c sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add eggs and vanilla; beat to combine. With the mixer on low, gradually add flour mixture and beat until combined.


In a small bowl, combined remaining ¼ cup sugar, cinnamon, and chipotle chili powder. Using a 2oz ice cream scoop portion the cookie dough out and roll in the cinnamon sugar mixture. Place about 3 inches apart on a parchment lined baking sheet. Bake till cookies are set in center and begin to crack, about 10 minutes, rotating the sheet halfway through. Let cookies cool completely.

Enjoy!
WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.