Mexican Hot Chocolate cookies

( Algerina Perna, The Baltimore Sun / November 28, 2012 )

Janet Fusco of Dundalk submitted this recipe for spicy chocolate cookies with the chili powder optional. Most of our testers loved the unexpected flavor, but the cookie has such a nice texture, it might be a winner without it. We still vote for using it, though.

Makes: 2-3 dozen

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar (divided use)

2 large eggs

2 teaspoons cinnamon

1/2 teaspoon chili powder (optional)

Preheat oven to 400 degrees, with racks in upper and lower thirds. 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 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 cup sugar, cinnamon and chili powder (if using). 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.)