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Ingredients

Adjust Servings:
1.75 cups white sugar, divided
1 cup softened butter
1 tsp vanilla extract
0.5 tsp sea salt
2 large eggs
2 tsp cream of tartar
1 tsp baking soda
0.5 cup unsweetened cocoa powder
1 tsp ground cinnamon, divided
0.5 tsp cayenne pepper
2.25 cups all-purpose flour
1 cup semisweet chocolate chips

Spicy Mexican Hot Chocolate Cookies

Cuisine:

These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.

  • 35
  • Serves 24
  • Medium

Ingredients

Directions

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Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.

Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.

Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.

Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

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