I entered my Mexican Hot Chocolate Cookie into an ALT Summit contest late last year. I hardly believed it when I actually won! So this week I’m off to Salt Lake City – to join some old blogger friends and meet a whole bunch of new blogger friends. I’ll be listening to keynote speakers, panelists, attending round tables and workshops – and I hear they throw some pretty good parties there as well. So cheers to a cookie! Go ahead and try it as well. It’s a favourite for sure.
- 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 3/4 cups sugar
- 2 large eggs
- 2 teaspoons cinnamon
- 1/2 teaspoon chile powder
- Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
- In a small bowl, combine remaining 1/4 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 two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)