Mexican Style Hot Chocolate Cookies
Serving Size / Yield
- 5 oz. bittersweet chocolate, coarsely chopped
- 3/4 C. flour
- 3/4 tsp. ground cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- pinch pepper
- pinch ground chili pepper
- 1 1/4 C. sugar
- 1/4 C. butter, softened
- 1 large egg
- 1 tsp. vanilla extract
- 1 Tbs. honey
- 4 oz. dark chocolate chips, optional
- 1/4 C. powdered sugar
- 1/4 tsp. ground cinnamon
Preheat the oven to 350 degrees. Put the chocolate in a small, microwave safe bowl and microwave for 30 seconds on high, then stir gently. Heat for another 30 seconds and stir until completely melted. Allow the chocolate to cool to room temperature.
Combine the flour, cinnamon, baking powder, salt, pepper, and chili powder. Stir together with a whisk. In another bowl, combine the sugar and butter and beat until well blended. Beat in the egg and mix completely. Add in the cooled chocolate, vanilla, and honey. Combine until just blended. Mix the flour mixture into the wet ingredients and mix until just combined. The dough should be stiff.
Line a cookie sheet with parchment paper. Measure out 1 heaping tablespoon of the dough and, if desired, add 2 chocolate chips to the center. Gently roll the dough into a ball. Put each cookie 2 in. apart on the prepared baking sheets and flatten slightly. Bake for 10 minutes. Remove from the oven. Cool for 2 minutes, or until set.
Make the powdered topping by mixing together the powdered sugar and cinnamon. Using a sifter, gently sprinkle each cookie with the topping.