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