Spicy Mexican Hot Chocolate Cookies
This spicy cookie recipe combines the best of two worlds: the sweetness of chocolate with a kick of cayenne.
Ingredient
- 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
- 1 teaspoon baking soda
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon, divided
- ½ teaspoon cayenne pepper
- 2 ¼ cups all-purpose flour
- 1 cup semisweet chocolate chips
Direction
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with 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 and 1/2 teaspoon cinnamon in a small bowl.
- Roll heaping tablespoons of dough into balls. Roll balls in sugar-cinnamon mixture and place 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until centers are set and edges are slightly cracked, about 10 minutes. Cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely.
