Hello chocolaty little crinkle cookies. Aren’t you cute!
What? You want me to be your Valentine? Ok.
Oh, you’re spicy? That is a nice little secret.
Nom nom nom.
This relationship was pretty one-sided. But tasty.
Well apparently I’ve sunk to a new low, having conversations with food. Am I starved for attention? Maybe.
Cupid’s holiday will be here pretty soon. If you want to get attention from your significant other, try giving him or her these cookies.
Mexican Chocolate Cookies
- 2 1/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp cream of tartar*
- 1 tsp baking soda
- 1/2 tsp salt
- 2 sticks butter, softened
- 1 3/4 cup sugar
- 2 large eggs
- 1 tsp ground cinnamon for mix, 1 tsp for coating
- 1/2 tsp ground smoked chipotle chili for mix, 1/2 tsp for coating
Preheat oven to 400°. Combine flour, cocoa, cream of tartar, baking soda, salt and 1/2 tsp each of cinnamon and chili in a bowl and set aside. In the bowl of an electric mixer, beat butter and 1 1/4 cups sugar until pale and fluffly, about 3 to 4 minutes. Scrape down sides or bowl and mix in the eggs one at a time. Reduce speed to low and slowly add in the flour mixture, beat until combined.
In small bowl, combine the remaining 1/4 cup of sugar, 1 tsp cinnamon and 1/2 tsp chili. Scoop out dough by the tablespoonful and roll into balls. Roll the bowls in the sugar mixture to coat. Place on a parchment lined baking sheet, give 2 inches room between each ball, and bake for 4 minutes. Rotate the trays and bake for another 4 to 6 minutes. Don’t over-bake or these get to crunchy. Remove and cool on wire racks. Store for up to 1 week in an airtight container.
*Note: The original recipe calls for 2 tsp cream of tartar. I’ve made it that way and using only 1 tsp tartar. I preferred using less because the cookies got less puffy and were more chewy, which I prefer. However, my coworkers all loved the cookies made with 2 tsp so I think it is personal preference!
Original recipe from Martha Stewart’s 2010 Holiday cookie magazine