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