Mexican Chocolate Snickerdoodles

I promised some friends I would share the recipe to one of my family's favorite cookies:
Mexican Chocolate Snickerdoodles
They. Are. Awesome!

I found this recipe years ago in a Cookie Magazine from Better Homes and Gardens. I've only a made some tiny changes to it over the years, and I hope these cookies find a warm spot in your kitchen as well. When Johnny requests cookies, these are the go-to ones. I have even made them for counseling clients in the past, and the reviews are always yummy. Another bonus: they are made with pantry staple ingredients, so there is no need to make a trip to the store. Just beware, it also means they can be made any time. . . 

The recipe makes about 24 cookies, or two cookie sheets worth. However, there is usually just one sheet of cookies left by time Johnny gets home from work . . . because I've eaten the rest. No shame. They are that delicious!



Ingredients:
1/2 cup     -butter, softened
3/4 cup     -granulated sugar
3/4 cup     -packed brown sugar
1 tsp         -cream of tartar
1/2 tsp      -baking soda
1/2 tsp      -salt
1/4 tsp      -cayenne pepper
2              -eggs
2 tsp         -vanilla
1/2 cup     -unsweetened cocoa powder
2 and 1/4  cups   -flour

2 TBL       -granulated sugar
1 tsp         -ground cinnamon

Directions:

In a large KitchenAid mixer, beat butter with the paddle attachment for 30 seconds. Then beat in the 3/4 cup of granulated sugar, the brown sugar, cream of tartar, baking soda, salt, and cayenne pepper until combined. Scrape down the bowl if you need to. 
Mix in the eggs and vanilla until combined.
Then, mix in the cocoa powder and flour. Use low power with the paddle attachment. It takes about a minute to mix until it is all combined. The batter will be thick.

Once the batter is ready, cover and chill the dough for an hour in the refrigerator. Or, if you are impatient like me, give the dough about 10 minutes (or no time at all). The dough is easier to work with when chilled; so if you choose not to wait, just know that your hands will be very sticky.

Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, mix together the 2TBL of sugar with the 1 tsp of cinnamon.
Shape the dough into about 24 equal sized balls. Smaller ball = smaller cookies. Larger balls = less cookies.
Rolls the balls around in the cinnamon/sugar mixture to coat.

The cookies spread slightly while cooking, so allow space on each cookie sheet. I usually place 12 balls on each sheet. Bake them for 10-12 minutes, or until the edges are set and the tops are cracked. Error on the side of a gooey cookie, because they will harden as they cool. Cool the cookies on the sheet for about a minute, and then transfer to wire racks if you'd like. (Mine usually stay on the cookie sheet.)







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