Mexican Hot Chocolate Chip Cookies

Mexican Hot Chocolate Chip Cookies | Plum Pie

I swear, if I eat another cookie, there is a really good chance that I might turn into one. I have talked endlessly on PP about how much I love dessert. Honestly, there isn’t a dessert I’ve met that I haven’t really liked. But cookies are pretty much my weakness which makes this time of year both dangerous and delightful.

Mexican Hot Chocolate Chip Cookies | Plum Pie

I pinned these cookies a few weeks ago and treated myself after being stuck in the house all weekend during Dallas’s crazy ice storm. I decided to be my own weatherwoman of sorts and pay no attention to the weather. It was 80 on Wednesday. There most definitely would not be an ice storm on Thursday. I mean how is that even possible? I guess that is why I am not a weatherman.

Mexican Hot Chocolate Chip Cookies | Plum Pie

So, instead of racing to the grocery store to stock up on water, batteries, and vino like the rest of the city, I decided to hang out at home and watch (and sing along to, obviously) the Sound of Music. You can imagine my surprise on Friday morning when I woke up to a winter wonderland* (term used very loosely). Now Andrew the H and I were jailed inside with no food! Grace had plenty to eat, thank goodness, and we still had power which many people did not have so I can’t complain too much. But when my stomach started rumbling around 2 pm, I knew it was time to get creative.

Mexican Hot Chocolate Chip Cookies | Plum Pie

Enter Mexican Hot Chocolate Chip Cookies. Not only are these cookies incredibly easy to make, but (and most importantly) all of the ingredients were in my kitchen pantry. I didn’t change much because you rarely need to edit a Martha, but I did add chocolate chips which I think made for a pretty genius addition. These cooks are a little crisp on the outside and soft and chewy on the inside. Then, you get a nice little kick from the cayenne at the end. Don’t leave it out, trust me. In fact, next time, I might just add a little more!

If spiced chocolate chip cookies weren’t exciting enough, Grace decided to bite the bullet and crawl this weekend! No more scooting around for this girl. I guess she was getting pretty stir crazy trapped in the house for 4 days too! She is officially on the move!

Mexican Hot Chocolate Chip Cookies | Plum Pie

Mexican Hot Chocolate Chip Cookies
Adapted from Martha Stewart
{Makes 3 dozen}

2 1/4 cups all-purpose flour
1/2 cup unsweetened good quality cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted sweet cream butter, room temperature
1 3/4 cups sugar (divided)
2 large eggs
2 teaspoons cinnamon
1/2 – 1 teaspoon cayenne powder
1 cup mini semi-sweet chocolate chips

Preheat oven to 400.

In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 3 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until just combined. Add chocolate chips and fold into batter using a spatula.

In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Mexican Hot Chocolate Chip Cookies | Plum PieTop: Staring contest with Henry | Bottom: She’s on the move!

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