Prep 10 mins
Cook 15 mins
Mexican chocolate is known for the addition of cinnamon, and often chile. These deeply chocolaty cookies have a little kick from the cayenne. Adapted from Chow: http://bit.ly/XH9k6Z
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon fine salt
- 8 tablespoons unsalted butter, at room temperature (1 stick)
- 1⁄2 cup packed light brown sugar
- 1⁄2 cup granulated sugar
- 1 large egg, at room temperature
- 1⁄2 teaspoon vanilla extract
- Whisk together flour, cocoa, baking powder, spices, and salt.
- In work bowl of a stand mixer outfitted with flat beater blade, beat butter and both sugars on medium speed until very light and fluffy, at least 5 minutes. Scrape down bowl and beater with rubber spatula.
- Add egg and vanilla and beat on medium until incorporated.
- Turn speed down to low and add flour mixture a spoonful at a time. Mix just until combined.
- Divide dough in two equal pieces. Form each piece into a log 1-1/2" across. Wrap tightly in plastic wrap and refrigerate at least 2 hours, or up to 3 days. (You can freeze up to 1 month - just thaw in refrigerator overnight before continuing.).
- Preheat oven to 350F and place racks in upper middle and lower middle positions.
- Slice logs 1/4" thick. Place discs 1/2" apart on 2 baking sheets - you should get about 20 cookies on each sheet.
- Bake 6 minutes. Rotate each sheet back-to-front, and swap racks top-to-bottom. Bake another 6-7 minutes, until edges are firm but centers are still soft.
- Place sheets on wire racks and cool 5 minutes, then transfer cookies to racks to cool complete. Store in an airtight container at room temperature, up to 3 days.