These cookies are my personal favorite because there is something special about Mexican hot chocolate; it is complex – Sweet but also spicy, much like us Mexican ladies, right amigas? They are a sinful balance of sweet, spicy, crunchy and soft, almost fudgy.
Spicy Mexican Chocolate Cookies
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 grated Chocolate Abuelita or Ibarra tablet, set aside 2 heaping tablespoons
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 2 teaspoons cinnamon
- 1 teaspoon cayenne pepper powder
- 6 bars of grated Carlos V chocolate or 2 cups milk chocolate chips
Preheat the oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. Add in the grated Abuelita or Ibarra tablet and mix together with a whisk. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
In a small bowl, combine remaining 1/4 cup sugar, cinnamon, 2 heaping tablespoons of Abuelita or Ibarra tablet and chile powder. Form 1 inch balls of dough and roll in cinnamon-sugar mixture. Place, about 2 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
Once the cookies are cooled, heat the grated Carlos V or chocolate chips in a baño Maria (double boiler) over medium-low heat until the chocolate is melted and easy to drizzle. I like to scoop up some chocolate with a metal spoon and shake violently over the cookies so they get a cool, crazy design on top or you can always glob on the chocolate, though, it tastes the same in the end! These cookies keep for about a week if stored in an airtight container.