Chocolate Snickerdoodles (Mexican Hot Chocolate Cookies)
Soft and chewy spiced chocolate snickerdoodles
Ingredients
Cookies
- 2 cups all purpose flour
- ⅔ cup cocoa powder, Dutch process
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon instant espresso powder
- ½ teaspoon cayenne pepper (optional)
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Cinnamon Sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
- Whisk together the flour, cocoa powder, cream of tartar, baking soda, cinnamon, salt, espresso powder, and cayenne (if using) in a medium bowl.2 cups all purpose flour, ⅔ cup cocoa powder, Dutch process, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ¾ teaspoon cinnamon, ½ teaspoon fine sea salt, ½ teaspoon instant espresso powder, ½ teaspoon cayenne pepper
- In the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar. Beat on medium speed and cream the mixture for 2-3 minutes until light and fluffy.1 cup unsalted butter, room temperature, 1 cup light brown sugar, packed, ½ cup granulated sugar
- Beat in the vanilla extract, and the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.2 large eggs, 1 teaspoon pure vanilla extract
- On low speed, add the flour mixture, beating just until incorporated.
- Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet.
- Roll the scooped dough into balls.
- In a small bowl, whisk together the ¼ cup of granulated sugar and 1 teaspoon of cinnamon.¼ cup granulated sugar, 1 teaspoon cinnamon
- Roll the dough balls in the cinnamon sugar mixture to coat. Place on the prepared cookie sheets, leaving 2" between the cookies.
- Bake the cookies for 10 minutes or until the tops look just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Nutrition
Serving: 1cookieCalories: 178kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 105mgPotassium: 112mgFiber: 1gSugar: 15gVitamin A: 277IUVitamin C: 0.04mgCalcium: 19mgIron: 1mg
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