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Chewy Mexican Hot Chocolate Cookies
Ingredients
12 tablespoons
butter (melted)
1/2 cup
cocoa powder (I prefer Nestle)
2 tablespoons
molasses
1 1/2 cups
all-purpose flour
1 1/2 teaspoons
baking soda
1/2 teaspoon
salt
1 cup
sugar (+1/2 c. for rolling)
1 large
egg (room temperature)
1 teaspoon
vanilla extract
1 teaspoon
cinnamon
1/8-1/4 teaspoon
cayenne pepper
Instructions
1
When ready to bake, preheat oven to 350 degrees. Roll 1 tablespoon of dough into balls (a #50 cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
2
Bake cookies, one sheet at a time, for 10-12 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Do not overbake. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.
3
If you want a slightly more substantial cookie, use a #30 cookie scoop, 2 tablespoons dough, for each cookie. You will need to add a minute or two to the bake time and the batch will make about 18 cookies instead of
Notes
Nutrition Facts
(per serving)
Calories:
486 calories
Servings:
12 servings
Carbohydrates:
66 g
Fat:
22 g
Fiber:
2 g
Protein:
2 g
Sugar:
26 g
Meal Effort
Preparation:
25 minutes
Cook:
39 minutes
Total:
1 hrs 4 mins