Description
Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, are soft, fudgy cookies with a rich cocoa flavor, a hint of warm cinnamon, and an optional touch of cayenne pepper for a subtle spicy kick. These cookies are rolled in a cinnamon-sugar mixture for a delightful crunchy exterior and are perfect served warm with a glass of milk.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened (2 sticks)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For Rolling
- 1/4 to 1/3 cup granulated sugar (for rolling)
- 1 1/2 tablespoons cinnamon (for rolling)
Optional
- 1/4 teaspoon cayenne pepper (optional for heat)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 1/2 cups granulated sugar, and beat for a couple of minutes until the mixture is light and fluffy, scraping down the sides and bottom of the bowl as needed.
- Add Eggs and Vanilla: Incorporate the 2 large eggs and 1 teaspoon vanilla extract into the butter-sugar mixture, mixing well until fully combined.
- Prepare Dry Ingredients: Add the cocoa powder and all-purpose flour to the bowl but do not mix yet. Make a well in the flour for the leavening agents and salt.
- Add Leavening and Spices: To the well in the flour, add the cream of tartar, baking soda, baking powder, and kosher salt. If desired, add 1/4 teaspoon cayenne pepper for a spicy twist. Blend these dry ingredients together gently before combining with the wet ingredients.
- Combine Dough: Turn the mixer to low speed and slowly beat in the flour and cocoa mixture just until combined, ensuring to scrape the sides and bottom of the bowl for even mixing.
- Optional Chill: The dough can be covered and refrigerated for up to 48 hours to develop flavor and make shaping easier, but this step is optional as the cookies bake well immediately.
- Shape Dough: Portion the dough into uniform rounds using 2-3 tablespoons each to ensure even baking.
- Prepare Cinnamon Sugar: In a shallow bowl, combine 1/4 or 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon. Adjust sugar amount to taste.
- Roll Dough Balls: Roll each cookie dough ball in the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the cinnamon sugar-coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear soft and shiny. Since ovens vary, watch closely near the end of the baking time.
- Cool Briefly: Let the cookies rest on the baking sheet for about 2 minutes after removing from the oven to firm up slightly.
- Double Coat: While still warm, transfer each cookie back into the cinnamon sugar bowl using a spatula. Add more cinnamon sugar if necessary, and gently press with your fingers to help the sugar mixture adhere to the cookie tops.
- Transfer to Rack: Move the cookies to a wire rack to cool completely.
- Serve: Enjoy the cookies warm for the best fudgy texture, ideally with a cold glass of milk.
Notes
- You can add up to 1/4 teaspoon cayenne pepper to the dry mix for a subtle heat that enhances the chocolate and cinnamon flavors.
- Refrigerating the dough is optional but helps deepen the flavors and makes it easier to handle.
- Make sure the dough balls are uniform in size to ensure even baking.
- Watching the cookies closely during the last minutes of baking is important as ovens vary and you want a soft, fudgy center.
- Rolling cookies again in cinnamon sugar while warm creates a delicious crunchy coating that sticks well.
