Wednesday, June 2, 2010
Mexican Hot Chocolate Cookies
Have you ever wanted to try something so badly that it almost pains you when you can't get your way? Well, that's how I felt when decided I wanted to try to make these cookies. My interest in making Mexican Hot Chocolate Cookies started a few months ago, but I couldn't find the perfect recipe. I searched and searched, but nothing seemed to be doing it for me. Yesterday, while browsing Martha Stewart's website for the first time in my life (sorry to all the Martha haters out there), I finally found it.
This recipe is sort of like a chocolate snickerdoodle - it requires the balls of dough to be rolled in a cinnamon-sugar mixture before baking, but there's a twist: add chile powder. I tried half of my cookies without the powder and half with it, because I was worried it would be too spicy for my mom (she's a super spice weenie). My conclusion? The chile powder is totally, TOTALLY worth it. It doesn't add any noticeable spiciness, but it does add a little, almost undefinable, flavor (unless you know the ingredient) that takes this cookie to the next level.
My mother, who is a pretty tough critic, has proclaimed this her new favorite cookie, which should prove to you just how awesome this recipe is.
Adapted from MarthaStewart.com
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 salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)
1. Preheat oven to 400 F. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
2. In a small bowl, combine remaining 1/2 cup sugar, cinnamon, and chile powder (if using). 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 set in center and begin to crack, about 10 minutes.