Mexican Hot Chocolate Cookies
I’m playing catch up. I’ve been bad about keeping up with sharing stories and recipes in a timely manner this summer. Life got in the way. Today is the official last day of summer so out with the old and in with the new. As long as the children cooperate I hope to get lots accomplished and shared this week. That way next week, when it’s officially fall I can share fun new seasonal recipes sure to tempt your tastebuds!
One of the handful of items I’ve been meaning to share is this delicious cookie I made for Josh’s Mexican birthday party. I came across it on Martha Stewart’s site and figured it was a perfect fit for the theme. I had high hopes these would offer some kind of spice, afterall they’re rolled in a mixture of cinnamon, sugar and chili powder! Wouldn’t you think even just that touch of chili powder might give even a slight kick? Nope. My hope was to label these adult cookies because they’d be too spicy for children. I was seriously disappointed but the flavor combinations that hit you make up for it.
They’re a wonderful soft cookie very similar to that of the molasses cookie. Not quite cake like but definitely not crunchy from what I recall. The bonus to the chili pepper not making these cookies spicy is that children can, and will, enjoy them too. It means making one less item for a crowd. My intention was to make a kid friendly cookie but then I didn’t have to.
Overall I had my disapointment but it wasn’t because it was a failed recipe in any way. The only issue was my hopes and dreams being shattered, that’s not much of an issue right? I kid. I wasn’t that upset. They were extremely tasty and will be put on the list of okay’d cookies to be made again, whether for us as a treat, going along with a party theme again or if requested.
If you’re having a Mexican themed party and want a fun chocolate cookie recipe, you should definitely add this to your menu. It’s an easy crowd pleaser.
Yield: Makes roughly 16 cookies
Cook Time: 10 minutes
Mexican Hot Chocolate Cookies
1 C 2 tbsp flour
1/4 C cocoa powder
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1/2 C butter, room temp
3/4 C 2 tbsp sugar
1 tsp cinnamon
1/4 tsp chili powder
Preheat oven to 400 degrees. In a medium bowl, sift together flour, cocoa cream of tartar, baking soda and salt.
In a large bowl, cream butter and 3/4 cup sugar. Add egg in followed by flour mixture. Slowly add in flour mixture a large spoonful at a time until your mixture is well combined. Scrape the sides of your bowl often.
In a small bowl combine 2 tbsp sugar, cinnamon and chili powder.
Using a cookie scoop, scoop enough dough to make 1" dough balls. Roll dough in your hands to form. Toss dough balls into coating mixture, roll around the ball to coat completely.
Transfer completed balls to a baking sheet. Space cookies at least 3" apart. Repeat process until all balls are covered or your pan is full. Chill any remaining dough until you are ready to make another tray of cookies.
Bake @ 400 degrees for 10 minutes. Cookies will be soft but should have begun crackling a bit on the tops and sides. Store up to 1 week in an airtight container.