Mexican Hot Chocolate Cookies by Heather

Brandon and I make these cookies every Christmas.  They're really chocolate-y and have an unexpected spiciness to them.  This recipe is adapted from a Martha Stewart recipe.

Ingredients:

2 1/4 cups all purpose flour

1/2 cup high quality unsweetened cocoa powder 

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar

1 1/2 cups semisweet chocolate chips

2 large eggs

2 tsp cinnamon

1/2 tsp chipotle chile powder

Place oven rack in lower third of oven and preheat to 400 degrees.  Line a cookie sheet with parchment paper and set aside.

In a medium bowl, combine the flour, cocoa powder, cream of tartar, baking soda, salt, and chocolate chips.

In a large bowl, using an electric mixer, combine the butter and 1 1/2 cups sugar on medium speed until mixture is light and fluffy, about 2 minutes.  Scrape down the sides of the bowl.  Combine the eggs and beat until mixed.  Slowly add the flour mixture into the butter mixture a little at a time until combined.

In a small bowl, combine the remaining sugar, cinnamon, and chipotle powder.  Using heaping tablespoons, form the ball into balls, and roll around in the cinnamon sugar mixture.  Place on baking sheet about 3 inches apart, and bake in oven for 10 minutes or until cookies start to crack.  Place cookies on cooking rack, and continue process until all cookies have been baked.