You know
when you just get the craving for some warm cookies or some savory chocolates
and you have absolutely no edible anything in the house and it's too cold
outside/too late at night to go get some? Story. of. my. life. Not that I'm a
chocoholic or anything...
I didn't have chocolate chips or chocolate bark or anything other
than hot cocoa mix and cocoa powder. It was time to get creative. Scouring
Pinterest I found The Busty Baker's blog and discovered her Mexican Hot
Chocolate Cookies. These are actually hot as in spicy. That wasn't exactly what
I was craving so I left out the spice and got a delightfully chocolate-y cookie
that I can - I mean COULD - eat a dozen of. This recipe makes three dozen
medium sized cookies. Between my husband and I, these were gone in a week.
Cocoa Cookies
adapted
from The Busty Baker
Ingredients
2 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon coarse salt
2 teaspoons ground cinnamon, divided
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon coarse salt
2 teaspoons ground cinnamon, divided
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
Directions
1. Preheat oven to 400F. Line two standard baking sheets with
parchment paper. In a medium bowl, whisk together flour, cocoa powder, cream of
tartar, baking soda, salt, and 1 teaspoon cinnamon.
2. In the bowl of an electric mixer, beat butter and 1 ½ cups sugar on medium speed until pale and fluffy, about 3 to 4 minutes. Add eggs, one at a time. Add vanilla and beat to combine. Reduce speed to low and add flour mixture, beat to combine.
3. In a small bowl, combine remaining ¼ cup sugar, and 1 teaspoon cinnamon. Form heaping tablespoons of dough into balls and roll in cinnamon sugar mixture. Place on prepared baking sheets, spacing 3 inches apart. Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.
2. In the bowl of an electric mixer, beat butter and 1 ½ cups sugar on medium speed until pale and fluffy, about 3 to 4 minutes. Add eggs, one at a time. Add vanilla and beat to combine. Reduce speed to low and add flour mixture, beat to combine.
3. In a small bowl, combine remaining ¼ cup sugar, and 1 teaspoon cinnamon. Form heaping tablespoons of dough into balls and roll in cinnamon sugar mixture. Place on prepared baking sheets, spacing 3 inches apart. Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.
The bottoms of mine burnt easily so regularly check your
cookies after the five minute rotating mark.
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