Mexican Chocolate Cookies
This recipe comes from Martha's Everyday Food magazine. We ripped the page out so I can't tell you what issue it came from -sorry.
But I can tell you these cookies are yummy and they would be a great finish to a Fish Taco meal.
Don't let the chili powder in the recipe scare you away, there's no heat, it simply adds to the depth of flavor and helps achieve that Mexican Hot Chocolate flavor.
Ingredients:
all purpose flour 2 1/4c, 281g
unsweetened cocoa 1/2c, 42g
cream of tartar 2tsp, 6g
baking soda 1tsp, 5g
salt 1/2 tsp, 3g
butter 2 sticks 1c, 227g -room temperature
sugar 1 3/4c, 350g -divide out 1/4c for topping
eggs 2, 100g -large
cinnamon 2tsp, 5g
chile powder (cayenne) 1/2 tsp, 1g
makes 40 cookies
Preparation:
Sift together flour, cocoa powder, cream of tartar, baking soda, and salt.
In another bowl, beat butter and 1 1/2 cups sugar until light and fluffy, about 2 minutes. Add eggs and beat to combine. Gradually add flour mixture and beat until combined.
Combine 1/4 cup sugar, cinnamon, and chile powder. Using heaping tablespoons, form balls of dough and then roll through the cinnamon-sugar-chile mixture. Place about 3 inches apart on parchment lined baking sheets. Bake until cookies are set in the center and begin to crack, about 10 minutes. Let cookies cool on sheets 5 minutes, then transfer to cooling racks.
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