Wednesday, January 26, 2011

Mexican Hot Chocolate Cookies

From the 2010 Martha Stewart Holiday Cookies magazine.

These are essentially chocolate snickerdoodle cookies and they are delicious.

Makes almost 4 dozen.

2 1/4 C AP flour
1/2 C unsweetened cocoa powder
2 t cream of tartar
1 t baking soda
1/2 t coarse salt
2 sticks butter, softened
1 3/4 C sugar, divided
2 large eggs
2 t ground cinnamon
1/2 t chile powder such as arbol, chipotle or ancho (I used chipotle)

Preheat oven to 400. Whisk together dry ingredients EXCEPT cinnamon and chile powder and sugar; set aside. In a stand mixer, beat 1.5 C sugar and butter on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down side of bowl and add eggs; beat to combine. Slowly add flour mixture and beat on slow speed until combined.

In a small bowl, combine remaining 1/4 C sugar, cinnamon and chile powder. Form heaping tablespoons of dough into balls and roll in mixture. Place on parchment-lined baking sheets, spacing 2" apart. Bake 10 minutes, rotating cookie sheet halfway through baking time. Cookies should be set in the middle and starting to crack. Let cool on sheet for 5 min. before removing to cooling rack to cool completely before storing.

*The heat from the chile powder is not so overwhelming that a wee one couldn't eat these cookies but if concerned, leave it out.

3 comments:

Alissa said...

Hm. I don't have any of those kinds of chili pepper. I only have aleppo pepper. If I go buy one of those types, which do you think it the most versatile?

Kelly said...

I only have chipotle chile powder and I LOVE IT! It has such a delicious smoky flavor and I put it in lots of things like soups, casseroles, BBQ sauce. Yum. Also, Martha says that you can sub cayenne if you can't get your hands on the other types.

shannon said...

Get some chipotle chile pepper! You will use it for everything once you've got it.