Bite into a crispy, chewy, spicy but mild, chocolate cookie reminiscent of the classic Mexican hot chocolate drink. This delicious chocolate cookie with a hint of cinnamon and spicy chipotle chile, will leave you wanting MORE!!
Course: Dessert
Cuisine: Mexican
Servings: 3dozen cookies
Ingredients
2 1/4c.all-purpose flour
1/2c.unsweetened cocoa powder
2tsp.cream of tartar
1tsp.baking soda
1/2tsp.coarse salt
2tsp.ground cinnamondivided
1/2tsp.ground chipotle chile(with an "e" not an "i") divided
1c.unsalted butterroom temperature
1 3/4c.granulated sugardivided
2lg.eggs
1tsp.vanilla extract
Instructions
Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and 1/4 teaspoon ground chipotle chile.
In the bowl of an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until pale and fluffy, about 3 to 4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat to combine. Reduce speed to low and add flour mixture, beat to combine.
In a small bowl, combine the remaining 1/4 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon ground chipotle. Form heaping tablespoons of dough into balls and roll in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 3 inches apart. Bake, rotating sheets halfway through until cookies are set in the center and begin to crack about 10 minutes. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.