Mexican Hot Chocolate Crinkles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ c. flour
¾ c. unsweetened cocoa powder
2 tsp. instant espresso powder (I use Starbucks Italian extra bold instant coffee, sold in little packets)
1 ½ tsp. baking powder
1 tsp. cinnamon
½ tsp. chili powder
¼ tsp. salt
1 stick unsalted butter, softened
1 ½ c. sugar
2 eggs
1 tsp. vanilla
Powdered sugar
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Directions: |
Directions:1. Stir together all dry ingredients. Beat butter and sugar in a large bowl until well-mixed, 2-3 minutes. Whisk together eggs and vanilla; add to butter mixture and beat until incorporated. Add flour mixture (slowly) and mix on low speed until just combined. Cover dough and chill at least 1 hour.
2. Preheat oven to 350º; line baking sheets with parchment. Shape dough into ~1” balls. Roll balls in powdered sugar two times (to make sure the powdered sugar coating holds up during baking) and place on cookie sheet about 2 inches apart. Bake until tops are cracked but still soft, about 10-11 minutes. Do not overbake! You want the insides kind of chewy. Let cool on baking sheet for 5 minutes, then transfer to cooling rack. Makes about 3 dozen. |
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Personal
Notes: |
Personal
Notes: These are just delicious. I started adding them to the Christmas cookie rotation a couple of years ago and they're a new favorite. Not the best for the young kids, though, with the caffeine in the chocolate and espresso powder!
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