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May E V E RYDAY F OO D
MEXICAN HOT-CHOCOLATE COOKIES Active Time: 35 min. Total Time: 1 hr. 25 min. Makes: About 3 dozen These cookies can be stored in an airtight container at room temperature for up to a week. 1 ½ cups unbleached all-purpose flour
¼ cup unsweetened Dutchprocess cocoa powder 1 teaspoon ground cinnamon
½ teaspoon kosher salt ¼ teaspoon cayenne pepper 1 teaspoon baking soda 1 stick unsalted butter, room temperature 1 cup packed dark-brown sugar
1 teaspoon pure vanilla extract 12 ounces semisweet chocolate (61 percent cacao), chopped (2⅓ cups)
½ cup turbinado sugar
A roll in turbinado sugar before baking adds extra crunch.
sweets
Sugar & Spice Everything’s nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd— or just your coworkers—on Cinco de Mayo.
1. Preheat oven to 325°. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda. 2. In a separate bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until well combined. Reduce speed to low and beat in flour mixture until just incorporated. Stir in chocolate. 3. Roll dough into 1-inch balls (each 1 heaping tablespoon). Gently roll each in turbinado sugar to coat; place 2 inches apart on parchment-lined baking sheets. Bake until surfaces crack slightly, 11 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely.
R EC I PE A N D FO O D ST Y LI N G BY L AU R A R EG E ; PRO P ST Y LI N G BY CA R L A G O N Z A L E Z- H A RT
1 large egg, room temperature
