Description
These Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, are soft, fudgy, and infused with warm cinnamon and a hint of cocoa. Perfectly rolled in a cinnamon-sugar blend and baked to perfection, they offer a delightful twist on classic snickerdoodles with rich chocolate flavor and optional subtle heat. Ideal for cozy moments with a glass of milk or your favorite hot beverage.
Ingredients
Scale
Cookie Dough
- 1 cup butter (softened, 2 sticks)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 3/4 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For Rolling
- 1/4 to 1/3 cup granulated sugar (adjust based on preference)
- 1 1/2 tablespoons ground cinnamon
- Optional: 1/4 teaspoon cayenne pepper (for a spicy kick)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter until creamy. Gradually add 1 1/2 cups sugar and beat for 2-3 minutes until the mixture is light and fluffy. Scrape the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract, ensuring each addition is well combined before adding the next.
- Add Cocoa and Flour: Add the cocoa powder and all-purpose flour to the bowl but do not mix yet. Create a well in the center of the flour mixture.
- Incorporate Leavening and Salt: Into the flour well, add the cream of tartar, baking soda, baking powder, and kosher salt. Blend these dry ingredients gently with a spoon to prevent direct contact with wet ingredients before mixing.
- Mix Dough: Turn the mixer to low speed and slowly combine all the ingredients until just mixed. Scrape down the sides and bottom of the bowl to make sure everything is incorporated without overmixing to maintain a tender texture. Optionally, add 1/4 teaspoon cayenne pepper now for some heat.
- Chill Dough (Optional): You may cover and refrigerate the dough for up to 48 hours to develop flavors and improve texture, but baking immediately is also perfectly fine.
- Shape Cookies: Using a tablespoon or cookie scoop, portion dough into uniform rounds measuring about 2 to 3 tablespoons each.
- Prepare Cinnamon Sugar: In a shallow bowl, mix 1/4 to 1/3 cup granulated sugar with 1 1/2 tablespoons ground cinnamon for rolling.
- Roll Dough Balls: Roll each dough ball thoroughly in the cinnamon-sugar mixture until fully coated.
- Place on Baking Sheets: Arrange coated dough balls on the prepared baking sheets, spaced at least 2 inches apart to allow for spread.
- Bake: Bake cookies in the preheated oven for 10-12 minutes, or until edges are set and the centers look soft and shiny. Watch carefully to avoid overbaking as every oven varies.
- Rest Cookies: Allow cookies to rest on the baking sheet for about 2 minutes after baking to firm slightly and be easier to handle.
- Re-roll in Cinnamon Sugar: While still warm, transfer each cookie back into the cinnamon sugar bowl using a spatula. Add more cinnamon sugar if necessary to ensure a generous coating.
- Enhance Coating: Use your fingers to gently sprinkle and press the cinnamon sugar onto the top of each cookie while they are still warm to help it stick well.
- Cool: Transfer cookies to a wire rack to cool completely.
- Enjoy: These cookies are best enjoyed warm when they are soft and fudgy inside. Pair with a glass of milk for an indulgent treat.
Notes
- Refrigerating the dough is optional but helps develop deeper flavors and a chewier texture.
- For a spicy twist, add 1/4 teaspoon cayenne pepper to the dry ingredients.
- Adjust the amount of sugar in the cinnamon-sugar coating to your preference.
- Ensure cookies are spaced properly on the baking sheet to prevent sticking together.
- Do not overbake; cookies should be soft in the middle when removed from oven.
- Using parchment paper or silicone mats ensures easy removal and cleanup.
