MEXICAN HOT CHOCOLATE COOKIES

Ingredienser

Cookie Dough

2¼ cups all-purpose flour

½ cup unsweetened Dutch-processed cocoa powder (such as Valrhona)

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon kosher salt

1 cup (2 sticks) unsalted butter, at room temperature

1½ cups sugar

2 large eggs

½ cup semisweet chocolate chips

Cinnamon-Chile Sugar

½ cup sugar

2 tablespoons ground cinnamon

½ teaspoon cayenne pepper

Vejledning

MAKE THE DOUGH Preheat the oven to 400°F.

Set a fine-mesh sieve over a medium bowl. Add the flour, cocoa powder, cream of tartar, baking soda, and salt to the sieve, and sift into the bowl.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-low speed to combine. Increase the speed to high and beat, scraping down the sides and bottom of the bowl as needed, until light and creamy, about 1 minute. Reduce the speed to medium-low and add the eggs, one at a time, beating well on medium-high after each addition. Reduce the speed to medium-low and add the flour mixture, a little at a time, until there aren’t any pockets of flour remaining. Reduce the speed to low, slowly add the chocolate chips, and mix until they are evenly dispersed, about 30 seconds. Scrape down the sides and bottom of the bowl.

MAKE THE CINNAMON-CHILE SUGAR In a shallow soup bowl or on a dinner plate, stir together the sugar, cinnamon, and cayenne until thoroughly mixed. Set aside.

BAKE THE COOKIES Line a sheet pan with parchment paper. Form 2 tablespoons of the cookie dough into a ball (about the size of a Ping-Pong ball) and roll it in the cinnamon-chile sugar topping. Repeat with the remaining dough. Place the balls on the parchment paper–lined sheet pan, spacing them 3 inches apart (you will need to bake the cookies in batches). Bake the cookies until they’ve flattened and are just set, about 12 minutes, rotating the pan halfway through baking.

Remove the pan from the oven, transfer the cookies to a wire rack, and let them cool completely before serving. Store the cooled cookies in an airtight container for up to 3 days.

Notater

Here you have all the comforting, warming, and spicy flavors of Mexican hot chocolate in chocolate chocolate-chip cookie form. It’s essentially a double chocolate chip cookie that we dust with cinnamon sugar spiked with cayenne. This makes it taste like a chocolate version of the old-fashioned Red Hots candy.