My friend Joan inspired me to make an even better version of the already addicting Mexican Chocolate Cookies I shared a couple years ago. She told me she added more spice (yes more spice), and also threw in some espresso powder. So now we all have a new and improved cookie now called Dark and Spicy Mexican Chocolate Cookies.
So get in your kitchen and start baking!
- Dark Mexican Chocolate Cookies with a Surprise
- 2¼ cups all purpose flour
- ½ cup unsweetened cocoa powder (I used Hershey's Cocoa "Special Dark")
- 2 tablespoons ground cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt plus a pinch for the coating
- 1½ cups granulated sugar (split)
- 2 large eggs
- 2 sticks butter, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon fine coffee grounds
- 1 teaspoon cayenne pepper
- Note: I brought these to work and everyone commented on how they could barely detect the spice, so don't be afraid to use it!
- Preheat oven to 375 degrees F.
- Sift flour, cocoa powder, coffee grounds, cream of tartar, baking soda, salt, and 1 tablespoon of the cinnamon into mixing bowl; whisk a few times.
- In a separate bowl, beat butter and 11/4 cups of the sugar until creamy, about 3 minutes. Add eggs, one at a time, beating between additions. Scrape down sides with spatula. Add the vanilla extract. Add the flour mixture a little at a time, on low speed, making sure to scrape down sides to incorporate completely.
- In a small bowl mix together the remaining tablespoon of cinnamon, ¼ cup of sugar, cayenne pepper. Whisk well and spread out in shallow dish.
- Roll dough in balls (about a tablespoon at a time) and then roll each one in the cinnamon/sugar mixture. Place on parchment paper lined baking sheet about a couple inches apart. Bake for 8 minutes; remove from oven.
- Optional: When still warm, sprinkle remaining cinnamon/sugar mixture on tops.
- Makes about 24 cookies.