Chocolate, cinnamon and ground chipotle chiles give these cookies a smoky-spicy aftertaste that transform a regular ol’ chocolate cookie into something that could keep up with your festive spiked punch.
As only Martha Stewart could make it, these cookies contain cream of tartar, giving them the chewiness of a snickerdoodle. In fact, combined with the slight saltiness, I’ve dubbed these cookies chocolate snickerdoodles rolled in smoked chiles. It’s a description that will entice or deter.
Like traditional snickerdoodles, they are indeed rolled in a sugary spice mixture, then baked until the tops crack and become shiny.
My dad declared that he loves them, which is high praise for someone who hates one new thing each week. [This week it’s Facebook (womp womp).]
I find these to be a welcome addition to all the light-colored cookies we see in wintertime. A bit of deviled chocolate.
Mexican Hot-Chocolate Cookies
- 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. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets (I recommend cushionaire). They will spread quite a bit! 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.)
Hope you are enjoying your holidays, friends! xoxo