Mexican Hot Chocolate Cookies

2¼ cups flour or 2¼ cups Bob’s Red Mill 1 to 1 GF flour or 2¼ cups of your favorite GF flour + ½ tsp xanthan gum

½ cup unsweetened cocoa powder

2 tsp cream of tartar

1 tsp baking soda

½ tsp sea salt

1 cup unsalted butter, room temperature

½ + ¼ cups sugar

1 cup brown sugar

2 eggs

2 tsp cinnamon

½ tsp chili powder, optional

In medium bowl whisk together flour, xanthan gum (if using), cocoa powder, cream of tartar, baking soda & salt. Set aside.

In stand mixer bowl beat butter, brown sugar & ½ cup sugar on medium speed until light & fluffy, about 2 minutes.

Add eggs & beat until well combined.

Gradually add flour mixture, beating on low until combined.

In small flat bowl combine ¼ cup sugar, cinnamon & chili powder (if using).

Roll dough into balls (~1 tbsp or so each). Roll balls in sugar mixture & place on baking sheet lined with parchment paper. If the dough is a little too sticky to roll, just chill in refrigerator for 30 minutes or so. Then it should be easier to handle.

Bake at 400° for about 8 minutes (10 minutes if you are using regular flour) – until cookies are set in center & begin to crack on top. (Be careful, the bottoms get really brown pretty fast!)

Remove pan from oven & cool on wire rack for 2 minutes. Then remove cookies from pan to cool completely on wire rack.

Notes:

This recipe is adapted from marthastewart.com/336516/mexican-hot-chocolate-cookies. Thanks Martha!

These are not particularly sweet, but sweet enough to compliment the hint of kick!