Spicy Hot Chocolate Cookies
This tasty little cookie is a great dessert when you're stuffed with tamales and chicken mole, but need just a bit of chocolate. Our neighbors served them for their Cinco de Mayo party this spring, and I've been hooked ever since.
Ingredients
- 1 3/4 cups sugar, divided
- 1 cup butter, at room temperature
- 1 tsp vanilla
- 1/2 tsp salt
- 2 eggs
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 cup cocoa powder
- 2 tsp cinnamon
- 1 tsp ancho chili powder
- 1/4 tsp cayenne red pepper
- 2 1/4 cups flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees and line 2 baking sheets with parchment paper
- Beat 1 1/2 cups sugar, butter, vanilla and salt together until fluffy. Beat in eggs. Add cream of tartar, baking soda, cinnamon, ancho chili pepper, cocoa powder and cayenne. Beat in flour. Stir in chocolate chips.
- Put 1/4 cup sugar into a small bowl. Roll dough in tablespoon size balls. Roll balls in sugar and place on prepared baking sheet.
- Bake for 10 minutes, or until set and edges slightly crack. Cool on baking sheets for 5 minutes. Transfer to cooling rack and cool completely
Notes
- As with many cookies, these freeze very well and thaw quickly when you’re having a spicy chocolate craving. Freeze in zip lock bags when completely cool.