1 minute read
the main event
May
EVERYDAY FOOD
Advertisement
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.
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. 1½ cups unbleached all-purpose flour ¼ cup unsweetened Dutch- process 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 large egg, room temperature 1 teaspoon pure vanilla extract 12 ounces semisweet chocolate (61 percent cacao), chopped (2⅓ cups) ½ cup turbinado sugar
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.
MAY
PHOTOGRAPH BY BRYAN GARDNER
— RALPH WALDO EMERSON, “HAMATRE YA”
