Tuesday, December 20, 2011

Mexican Chocolate Crinkle Cookies

Makes about 50 cookies

1 1/2 c. flour
3/4 c. unsweetened cocoa powder
2 t. instant espresso powder
1 1/2 t. baking powder
1 t. ground cinnamon
1/2 t. chili powder
1/4 t. table salt
1 stick unsalted butter, softened
1 1/2 c. granulated sugar
2 eggs
1 t. vanilla extract
Powdered sugar

Sift together flour, cocoa powder, espresso powder, baking powder, cinnamon, chili powder, and salt in a bowl.

Beat butter and granulated sugar in a large bowl until combined, 2-3 minutes. Scrape down sides of bowl. Whisk together eggs and vanilla; add to butter mixture and beat until incorporated. Add flour mixture; mix on low speed until combined. Cover dough and chill at least 1 hour.

Preheat oven to 350, line baking sheets with parchment paper.

Shape dough into 1 in balls. Roll balls in powdered sugar two times, then arrange on prepared baking sheets, spacing 2 in . apart. Bake cookies until tops are cracked yet still soft, 10-11 minutes; do not overbake. Let cookies cool on baking sheets for 5 minutes, then transfer to a cooling rack.

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