Its cookie swap time of year! As I was preparing for this year's Christmas baking and cookie swap, I came across this recipe I had made the year before.
The combination of chocolate and chilli has always been one of my favourites. Whenever I see a new recipe featuring the two, I have to try it (check out our previous post on Mexican Hot Chocolate cupcakes). I came across this Mexican Hot Chocolate Cookies from no other than queen cookie swap bee herself Martha Stewart.
These cookies were really simple to make. They reminded me of my favourite gingersnap recipe because of the sugar coating and cracked surface that lets you know the cookies are done baking.
*Tip* I always use a cookie scoop, it really speeds up the process when you have 6 dozen cookies to make for a cookie swap, plus it ensures even sizing.
Also- I LOVE spice, so I kicked up the amount of spice in this recipe, and I added into the cookie dough mix instead of the sugar coating like the recipe suggests. Also I used ground cayenne instead of chilli powder. If you are not into spice, you can omit it all together and have a tasty chocolate and cinnamon spice cookie.