Mexican Hot Chocolate cookies

Janet Fusco of <a class="taxInlineTagLink" id="PLGEO100100603030000" title="Dundalk" href="/topic/us/maryland/baltimore-county/dundalk-PLGEO100100603030000.topic">Dundalk</a> submitted this recipe for spicy chocolate cookies with the chili powder optional. Most of our testers loved the unexpected flavor, but the cookie has such a nice texture, it might be a winner without it. We still vote for using it, though. <P><br>
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Makes: 2-3 dozen<P><br>
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2 1/4 cups all-purpose flour<P><br>
<br>
1/2 cup unsweetened cocoa powder<P><br>
<br>
2 teaspoons cream of tartar<P><br>
<br>
1 teaspoon baking soda<P><br>
<br>
1/2 teaspoon coarse salt<P><br>
<br>
1 cup (2 sticks) unsalted butter, room temperature<P><br>
<br>
1 3/4 cups sugar (divided use)<P><br>
<br>
2 large eggs<P><br>
<br>
2 teaspoons cinnamon<P><br>
<br>
1/2 teaspoon chili powder (optional)<P><br>
<br>
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.<P><br>
<br>
In a small bowl, combine remaining 1/4 cup sugar, cinnamon and chili powder (if using). 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 center 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. (Store in an airtight container, up to 1 week.)<P>

( Algerina Perna, The Baltimore Sun / November 28, 2012 )

Janet Fusco of Dundalk submitted this recipe for spicy chocolate cookies with the chili powder optional. Most of our testers loved the unexpected flavor, but the cookie has such a nice texture, it might be a winner without it. We still vote for using it, though.



Makes: 2-3 dozen



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 coarse salt



1 cup (2 sticks) unsalted butter, room temperature



1 3/4 cups sugar (divided use)



2 large eggs



2 teaspoons cinnamon



1/2 teaspoon chili powder (optional)



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 (if using). 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 center 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. (Store in an airtight container, up to 1 week.)

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