These rich chocolate cookies were a hit at my house. The addition of the cinnamon-sugar coating put them right over the edge. We enjoyed them on the first day of spring with a glass of cold milk. But I will definitely bake up a batch on a cold snowy day next winter, and dip them into a mug of steaming hot cocoa.
Mexican Hot-Chocolate Cookies
adapted from Martha Stewart Everyday Food
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, divided
2 eggs
1 cup chocolate chips (not in the original recipe, but I thought they were a worthy addition)
2 tsp cinnamon
Preheat oven to 400 degrees F. 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 of the sugar 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 until combined. Add chocolate chips (you will probably have to stir with a wooden spoon at this point).
In a small bowl, combine the remaining 1/4 cup sugar with the 2 tsp cinnamon. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place about 3 inches apart on parchment-lined baking sheets. Bake until cookies are just set (7-8 minutes), rotating sheets halfway through (the recipe is written to cook for 10 minutes, until the centers begin to crack...around here, we don't like our cookies crispy, soft and chewy for us please. If you prefer a crisp cookie, cook the full ten minutes.). Let cookies cool on sheets on wire racks 5 minutes then transfer cookies to racks to cool completely.
8 comments:
I would add the extra chocolate chips too!
I'm too busy drooling over these cookies to say anything but "YUM!"
The spice in these sounds divine!
those cookies look amazing and I'm sure they taste delicious! btw, that's a very beautiful photo!
Cinnamon and chocolate is such an oddly delicious combination! What great cookies.
what a great combination of spices. I'm starving now. Love the recipe, thanks for sharing!
These look great - especially with the added chips. Like you, we're a soft and chewy only house. I rarely bake cookies longer than 8 minutes....
i am bored of these cookies, when are you going to post something new?
I've used and lost your recipe soo many times. But I changed it a bit...or a lot depending on your view.
I added a shot of coffee (dissolved or fresh real stuff)
1/2 tsp of cayenne pepper,
I used Self Raising flour instead of the plain flour and tartar and baking soda (cause I'm lazy)
We have Raw caster sugar here so I used that.
When I rolled the balls in sugar I used a mix of Raw caster sugar, cinnamon and added fresh grind-ed salt...and I've used coffee sugar in there too for different texture. The first time I made them I burned the bottoms in my sisters stupid oven (still tasted great) and ate a lot of the raw dough balls...so I had to make more.
My boss loves them and I'm about to make them for a road trip, but my favorite way to eat them is milk logged...lol I float them in cold milk and then eat way to many of them.
Thank-you so much for the recipe you picture is really what stopped me in my tracks. so ill bookmark the crap out of it now and screen shot it for when I cant get on the internet :P
Post a Comment