Prep Time:
15 Minutes
Cook Time:
10 minutes
Serves:
24 small cookies
About the Recipe
Spicy Mexican Hot Chocolate Cookies
Ingredients
1 ¾ cups white sugar, divided
1 cup butter, softened
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar (* See Note)
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper (know your audience, and your cayenne, to determine whether you want to lean towards less or more spicy)
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips
Preparation
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Or use an insulated baking tray, in which case you really don't need parchment paper.
Beat together 1 1/2 cups sugar, butter, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into dough until incorporated.
Mix together remaining 1/4 cup sugar…