Mexican Hot Chocolate Cookies - Butterlust

Step 1

Preheat oven to 375 degrees, with racks in upper and lower thirds.

Step 2

In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, cinnamon cayenne pepper, chili powder, and salt.

Step 3

In the bowl of a stand mixer with paddle attachment, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl.

Step 4

Add eggs and vanilla and beat to combine.

Step 5

With mixer on low, gradually add flour mixture and beat until combined.

Step 6

Fold in the chocolate chips.

Step 7

In a small bowl add the remaining 1/4 cup sugar (if you'd like a little extra spice, add 1/4 tsp of cinnamon and chili powder to sugar.)

Step 8

Using heaping tablespoons, form balls of dough and roll in sugar mixture.

Step 9

Place, about 3 inches apart, on two parchment-lined baking sheets.

Step 10

Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through.

Step 11

Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)