Monday, July 26, 2010

Mexican hot chocolate cookies

the goods:

2 and 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 (2 sticks) unsalted butter, room temperature
1 and 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/4 teaspoon chili powder

Preheat oven to 400 degrees. 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 and 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat to combine.

In a small bowl, combine 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 a parchment-lined baking sheet. Bake until cookies are set in the center and begin to crack, about 10 minutes. Let cookies cool on sheet on wire rack 5 minutes, then transfer cookies to rack to cool completely.

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