first up...mexican hot chocolate cookies:
these are extremely easy to make and great for cookie plates. you can make a big batch, roll them into logs and store them in the freezer until you're ready to slice and bake! these cookies are similar to a shortbread, but with a softer, melt in your mouth texture. they are loaded with dark chocolate and a spicy bite of cayenne and cinnamon. enjoy!
mexican hot chocolate cookies
2 1/2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. cinnamon
1/4 tsp. cayenne powder
1 1/4 cups soft unsalted butter
1 3/4 cups packed brown sugar
2 tsp. vanilla
1 cup chopped dark chocolate or chocolate chips
1/4 cup granulated sugar
1/4 cup raw sugar or crystal sugar
1 tsp. cinnamon
1. in medium bowl, whisk together four, cocoa powder, baking soda, cinnamon, cayenne and salt.
2. in electric mixer fitted with paddle attachment, beat butter and sugar until light.
3. add dry ingredients to butter and beat slowly until almost mixed. add chopped chocolate and continue mixing until dough comes together.
4. divide dough into three parts and roll between parchment paper into 1 1/2 inch logs.
5. combine the granulated sugar, raw sugar and cinnamon and place on a small baking tray. roll logs in mixture to coat outsides.
6. wrap logs in parchment and chill in fridge 2-3 hours.
7. preheat oven to 325 degrees. slice logs into 1/2 inch slices (can press together if they crumble). place on ungreased baking sheets and bake 12 minutes (they will be soft). cool until set and remove to wire racks. great with milk!
makes about 45 cookies