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Mexican Hot Chocolate Cookies

Ingredients

Scale
  • 2 ¼ Cup Flour
  • ½ Cup Dark Cocoa Powder
  • 2 Teaspoons Cream of Tartar
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Coarse Salt
  • 1 Cup Butter
  • 1 ¾ Cup White Granulated Sugar
  • 2 Large Eggs
  • 2 Teaspoons Cinnamon
  • ½ Teaspoon Ancho Chili Powder
  • 1/2 Teaspoon Cayenne/or Chipotle Chili Powder (If you are going to go easy, this is the place to do it).

Instructions

  1. In a medium bowl, sift together flour, cocoa, cream of tartar, baking soda, and salt. Set aside.
  2. In an electric mixer, combine butter and 1 ½ Cups of sugar until light and fluffy.
  3. Scrape down sides of the bowl, beat in eggs until combined.
  4. With mixture on low, slowly combine dry mixture until combined.
  5. Refrigerate dough for a few hours up to two days.
  6. In a bowl, combine ¼ Cup Sugar, Cinnamon, and Chili Powder
  7. Scoop dough into balls and roll into cinnamon sugar mixture.
  8. Place dough balls on parchment lined cookie sheets.
  9. Bake at 325* for approx. 10 minutes. Bake until cookies are set in the center and are beginning to crack.
  10. Let cookies slightly cool on cookie sheets then transfer to wire rack to cool completely.

Notes

Yield 32 Cookies