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 continue beating until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until fully combined.
- Add cocoa powder and all-purpose flour to the bowl but do not mix yet. Create a well in the flour mixture.
- Add cream of tartar, baking soda, baking powder, and kosher salt into the well in the flour. Blend the leavening agents into the flour before combining with the wet mixture.
- Turn mixer on low and slowly incorporate the flour mixture into the wet ingredients. Mix only until just combined.
- Cover and refrigerate the dough for up to 48 hours for enhanced flavor and texture, or bake immediately.
- Form dough into rounds about 2-3 tablespoons each.
- In a shallow bowl, mix 1/4 to 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon.
- Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Place coated 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. Transfer cookies back into the cinnamon sugar bowl to coat.
- Transfer cookies to a wire rack to cool completely. Enjoy warm with a glass of milk.
Notes
- Store cookies in an airtight container for freshness.
- Adjust the cinnamon sugar coating to your taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 226
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg