Cookies, Mexican Hot-Chocolate

By OralW

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon baking soda
• 1 stick unsalted butter, room temperature
• 1 cup packed dark-brown sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 12 ounces semisweet chocolate (61% cacao), chopped (2 1/3 cups)
• 1/2 cup turbinado sugar

Preparation

Step 1

1. Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.

2. In a separate bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until well combined. Reduce speed to low and beat in flour mixture until just incorporated. Stir in chocolate.

3. Roll dough into 1-inch balls (each 1 heaping tablespoon). Gently roll each in turbinado sugar to coat; place 2 inches apart on parchment-lined baking sheets. Bake until surfaces crack slightly, 11 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely.