Mexican Hot Chocolate and a trip to Salt Lake City

Mexican Hot Chocolate Cookie - Audrey's

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.

Mexican Hot Chocolate Cookies (Martha Stewart)

Cook Time: 10 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.)
http://blog.giuliadoyle.com/2013/01/21/196/

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