Tuesday, July 24, 2012

Mexican Hot Chocolate Cookies

It is once again time for a cookie update!  For the most recent over night shift I wanted to make a cookie that I hadn't made before.  I found a recipe similar to the one I made in my Back in the Day Bakery Cookbook.  It called for almond flour, which can be pricey, so I found a different version.  

This version can be found at The Busty Baker.  To imagine this cookie, imagine a chocolate snickerdoodle with a cayenne kick.  These were really tasty.  I think I made mine a bit smaller than the original recipe, so they were a little more firm than I was expecting, but they still weren't crunchy...which I don't like.  They had a crunchy edge and a soft chewy center.  They cracked open beautifully, and they had a really pretty shimmer from being rolled in the sugar.  These are an easy cookie to make, and it's something different that most people haven't had before.

The one trick is to really watch the baking time.  Since they are a dark dough, you can't see when the cookie is browning, so just watch to see when the cookie cracks.  Also look to see that the center is set. You don't want a super glossy looking middle.  It should look done, but not totally solidified either.
Here's the recipe:

Mexican Hot Chocolate Cookies
Makes a little over 3 dozen

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
2 teaspoons cinnamon, divided
1/2 teaspoon cayenne pepper, divided
2 sticks butter, room temperature
1 3/4 cup sugar, divided
2 large eggs
1 teaspoon vanilla extract

Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper or silicone baking mats.  In a medium bowl mix flour, cocoa powder, cream of tartar, salt, 1 teaspoon cinnamon and 1/4 teaspoon cayenne pepper.

In a separate bowl, mix the butter and 1 1/2 cups sugar until it is fluffy and pale, about 3 minutes.  Add eggs, one at a time, until well mixed.  Scrape down the sides as needed.  Add vanilla, then mix in flour mixture until combined.  

In a small bowl, mix 1/4 cup sugar, 1/4 teaspoon cayenne pepper and 1 teaspoon of sugar.  Form heaping tablespoons of dough, roll into balls, and roll in the cinnamon sugar mixture.  Place on prepared baking sheet about 3 inches apart.  Bake, rotating sheets halfway through, for 10 minutes.  Let cookies cool before removing them to a cooling rack.  

I hope you like them!  They are really tasty a few days later dunked in milk. :)

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