Thursday, April 1, 2010

Mexican Hot Chocolate Cookies

I got my newest issue of Everyday Food and didn't waste anytime trying a new recipe from it! I made this cookie dough on a Sunday afternoon, then stashed it in the frig to pull out all week whenever I felt like some freshly baked cookies.

Mexican Hot Chocolate Cookies
recipe adapted from Everyday Food
Makes 32 cookies

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 coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cup sugar
2 large eggs
For rolling the cookies in:
1/4 cup sugar
2 teaspoons cinnamon

Preheat oven to 400 degrees. Sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a separate large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy. Scrape down bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine the 1/4 cup sugar and cinnamon. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture.

Put on a parchment lined cookie sheet about 3 inches apart. Bake until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on cookie sheets for 5 minutes, then transfer cookies to a wire cooling rack to cool completely.

The verdict?
I made a few with the cinnamon-sugar, and a few without, and the cinnamon-sugar mixture really gave the cookies a light cinnamon after-taste. Both my husband and I preferred the cinnamon ones. I only made that mistake once, and so for the rest of the cookies, the sugar mixture was definitely included.

These cookies really hit the chocolate-craving, without any chocolate chips. I've made a few batches during the week, but the dough really went fast!

Easy Cooking | Simple Cooking 

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