Another potluck, another recipe! This week’s theme was Cinco
De Mayo. A Mexican independence-like holiday.
I don’t bake a lot, but I couldn't resist trying a recipe
that had similarities to ginger snaps, and was a chocolate cookie rolled in chili
powder. Weird. :-)
Other thoughts? Don’t skimp on the parchment paper for this
recipe. I did. The cookies *really* stuck to the pan. Don’t use the leftover rolling
sugar in your fancy iced coffee. Blech.
Here is the recipe:
Mexican Hot Chocolate
Cookies
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 salt
1 cup butter, room temperature
1 1/2 cups sugar + additional 1/4 cup for sugar topping
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chili powder (I would be open to trying this
with cayenne next time.)
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 chili powder. 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 centre 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.
Enjoy!
Labels: chilli powder, chocolate, cookies, mexican, Recipe