Tuesday, December 6, 2011

Mexican Hot Chocolate Cookies

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.


  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 teaspoons cinnamon
  • 1/2 teaspoon chile powder (optional)


  1. 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.
  2. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. 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.
Happy Baking!

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