Go Back
Print Recipe

Dark Mexican Chocolate Cookies with a Surprise

Ingredients

  • Dark Mexican Chocolate Cookies with a Surprise
  • 2 1/4 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder I used Hershey's Cocoa "Special Dark"
  • 1 tablespoons plus 2 teaspoons cinnamon
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt plus a pinch for the coating
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 sticks butter room temperature
  • 1 teaspoon vanilla extract
  • optional - 1/2 teaspoon chile powder
  • optional - pinch 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!

Instructions

  • Preheat oven to 400 degrees F.
  • Sift flour, cream of tartar, baking soda, 1/4 teaspoon of the salt, 1 tablespoon of the cinnamon and the cocoa powder into mixing bowl and whisk a few times. In another bowl, beat butter and 1 1/4 cups of the sugar until well blended. Add eggs, one at a time, beating between additions. Add the vanilla extract and beat a bit more until incoroorated. Add the flour mixture a little at a time and continue to beat, making sure to scrape down sides.
  • In a small bowl mix 2 teaspoons of cinnamon, 1/4 cup of sugar, cayenne pepper, salt and the chile powder. Whisk well and spread out in shallow dish.
  • Wtih clean hands, 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 8-10 minutes and let cool.
  • Makes about 24 cookies.