Description
These Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, offer a moist and tender chocolate cookie experience with slightly crisp edges and a perfectly crackly top.
Ingredients
Scale
- 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
- 1/4 to 1/3 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl or stand mixer, beat softened butter until creamy. Add 1 1/2 cups granulated sugar and beat until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until smooth.
- Add cocoa powder and all-purpose flour to the bowl, creating a well in the flour mixture.
- Add cream of tartar, baking soda, baking powder, and kosher salt into the well. Blend these into the flour before mixing with the wet ingredients.
- Turn mixer on low and slowly incorporate the flour mixture into the wet ingredients until just combined.
- You can cover and refrigerate the dough for up to 48 hours, but this is optional.
- Form dough into rounds about 2-3 tablespoons each.
- Mix 1/4 to 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon in a shallow bowl.
- Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Place dough balls on prepared baking sheets spaced at least 2 inches apart. Bake for 10-12 minutes.
- Let cookies rest on the baking sheet for about 2 minutes, then transfer to the cinnamon sugar bowl for coating.
- Transfer cookies to a wire rack to cool completely. Enjoy warm for the best texture.
Notes
- For extra heat, add 1/4 teaspoon cayenne pepper to the dough.
- Cookies can be baked immediately for excellent results.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 226
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg