Mexican Hot Chocolate Cookies

Mexican hot chocolate cookies or how to keep high school teachers relatively sane during final exams.  Emphasis on RELATIVELY.  We are probably never completely sane and rarely does that sanity line up with final exams.

So.  The cookies.  This is not your typical chocolate crinkle cookie.  Soft?  Yes.  Crunchy sugary exterior?  Yes.  But there is something else in that sugary crunch.  SPICY DELICIOUSNESS!  In other words cinnamon and chili powder.  Yes chili powder on a cookie.  It is good.  Better than good, it is great.  Trust me.

Now, when you read down through the ingredients don't freak about the amount of butter.  You are going to get at least three dozen cookies from the dough.  It's fine.  Don't worry about it.

Mexican Hot Chocolate Cookies
From Everyday Food, April 2010

2 1/4 cups flour
1/2 cup unsweetened coco powder
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp coarse salt
1 cup unsalted butter at room temperature (yes, 1 cup, 2 sticks, I know, just accept it and move on)
1 3/4 cups sugar
2 large eggs
2 tsp cinnamon (use Saigon cinnamon - it's better!)
1/2 tsp chili powder

Preheat oven to 400.  Put the racks in the upper and lower thirds.  Line cookie sheets with parchment paper.  I used two and let them cool between batches just make sure the cookie sheet is cool to the touch before you put your next round of dough balls on it.

Mix together flour, coco powder, cream of tarter, baking soda and salt.  In a large bowl or a stand mixer beat butter and 1 1/2 cups of sugar until light and fluffy - about two minutes.  Make sure to scrape down the sides of the bowl.  Add eggs and beat until well combined.  With the mixer on low add the flour mixture slowly until combined.

In a small bowl mix together the remaining 1/4 cup of sugar, cinnamon and chili powder.

Using a tablespoon form the dough into balls.  Roll the dough balls in the sugar mixture. 

Place about three inches apart on the lined cookie sheets.  Bake for five minutes and rotate the cookie sheets.  Bake for another five minutes.

Let the cookies cool for five minutes on the cookie sheets before transferring to wire racks to cool completely.

 Cinnamon, chili, chocolate goodness.

These cookies are delicious with coffee or tea.  I imagine they would be great with milk too, if you are a milk drinker.  You may be inclined to eat them for breakfast.  I say go for it.  Just remember Bill Cosby says chocolate cake is an acceptable breakfast food so chocolate cookies must be as well.

My other little tip for the day, the first being to make these cookies, is to pick up some spring time flowers next time you are at the store.  The little splurge will be so worth it. 

Enjoy!