As a subscriber to the brilliant Everyday food magazine, I am always amazed at all the new and exciting recipes Martha Stewart shares every month is this wee little publication. The last page in this magazine is the Cookie Jar, which of course is always filled with spectacular cookie recipes and great pictures to showcase them. This particular chocolate delight was in the April 2010 issue, and I was so excited to give it a go.
I made them twice...the first time I followed the recipe exactly. Yummy they were, but I wanted a little more kick from the chili powder, and also wanted a deeper chocolate flavor. So my second attempt, I added more cocoa powder and chili powder, and increased the sugar slightly to compensate for the additional cocoa powder. The end results were oh so good.
Thank you Martha, for yet another great cookie recipe to add to my very own Cookie Jar.
Suggested Pairing: A cold glass of milk would be perfect here!
Mexican Hot-Chocolate Cookies
Makes about 32
This recipe has been slightly adapted. See Martha's Recipe here.
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp cream of tartar
pinch coarse salt
1 cup (2 sticks) unsalted butter at room temperature (I used salted butter, and added only a pinch of salt)
2 cups sugar
2 large eggs
2 tsp cinnamon
3/4 tsp chili powder (optional)
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 (see note below), beat butter and 1 3/4 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 1/4 sugar, cinnamon, and chili powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place about 3 inches apart, on parchment or silpat lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool down on sheets on wire racks for about 5 minutes. Then transfer cookies to the wire racks to cool completely. (Store in an air-tight container for up to 1 week.)
Note: I used a hand mixer to combine the flour mixture into the butter mixture, as over mixing can result in dense and tough cookies.