Snack Lab - Mexican Hot Chocolate Cookies

I had no clue how this one would end up, but all of my taste testers loved this cookie! A double chocolate cookie with cayenne and cinnamon was new territory for me and it worked. I kept referring to it as a 2 stage cookie since you would first pick up the sweet chocolate and then after a few seconds you got the heat. Very odd, but so delicious. Read on below to make these yourself.

Ingredients:

• 1 cup of softened butter

• 1 tsp vanilla

• 1.5 cups of sugar

• 2 large eggs

• 2 tsp cream of tartar

• 1 tsp baking soda

• 2 tsp corn starch

• 1/2 cup cocoa powder

• 1/2 tsp ground cinnamon

• 1/2 tsp cayenne

• 2.25 cups of flour

• 1 cup of chocolate chips

Directions:

1. Cream the butter and sugar together until light and fluffy.

2. Add vanilla and incorporate one egg at a time. If you’re using a mixer of some sort, throw it on medium and let it mix for 2-3 minutes on a medium speed.

3. In a separate bowl, mix your cream of tartar, baking soda, corn starch, cocoa powder, cinnamon, cayenne, and flour. Mix it all up real good and slowly add to your wet ingredients. Once all of that is mostly mixed together, add in your chocolate chips. DO NOT OVERMIX.

4. Mix a 1/4 cup of sugar and 1/2 tsp of cinnamon in a small bowl. Add a speckling of cayenne if you’d like. As you roll your cookies, roll them in this cinnamon sugar mixture. That is what gives these cookies the nice crinkly texture on the outside. I like to chill my dough in the fridge for an hour and then roll out of my cookies. You can try and skip this, but your cookies might spread too much.

5. When you’re ready to bake, preheat your oven to 350*F and line a baking sheet with parchment paper. I weighed out 55 gram cookies and those took 13-14 minutes in the oven flipping the baking sheet halfway through. You want crinkly edges and set middles.

6. Let your cookies cool on the baking sheet for 5 minutes before moving to a cooling rack.