The production procedure is very simple, you just require to adhere to the methods that we have actually composed on this web page. The adhering to are the phases of exactly how to cook Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles).
These Mexican Hot Chocolate Cookies could also be called Chocolate Snickerdoodles. A moist and tender chocolate cookie, with slightly crisp edges and a perfectly crackly top, rolled in cinnamon sugar for the perfect chocolate-cinnamon combo!
- 1 cup (2 sticks) butter, softened
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 and 3/4 cup all purpose flour, spooned and leveled
- 1 and 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 to 1/3 cup granulated sugar, for rolling
- 1 and 1/2 tablespoons cinnamon, for rolling
Instructions:
- Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar. Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl.
- Add 2 eggs and vanilla and mix well.
- Add the cocoa powder and flour, but do not mix yet. Make a well in the flour.
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Originally posted 2018-04-16 21:08:20.
