Mexican Hot Chocolate Cookies

By cmschnettler

Ingredients

• 1 cup miniature semisweet chocolate chips (6 ounces)
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• Pinch black pepper
• Pinch cayenne pepper
• 1 cup sugar
• 6 tablespoons unsalted butter
• 1 egg
• 1 teaspoon vanilla extract
• Confectioners sugar, for dusting

Details

Servings 32
Adapted from recipe.com

Preparation

Step 1

1. Preheat oven to 350°F. Line two baking sheets with parchment paper, and set aside.

2. Place the chocolate in a glass bowl, and microwave on HIGH for 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

3. In another bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, black pepper, and cayenne.

4. In the bowl of a stand mixer, combine the sugar and softened butter, and beat until well blended. Add the egg, and beat well. Add cooled chocolate and vanilla, and beat until blended. Add the flour mixture, and beat until just blended.

5. Drop dough by tablespoons 2 inches apart on the baking sheets. Bake for 10 minutes, until tops become crackly. Remove from the oven, and let the cookies cool on the pans for 2 minutes or until set. Let cool completely on a wire rack. Dust with confectioners sugar.