Mexican Hot Chocolate Cookies

• 2 1/2 cups all purpose flour
• 1/2 cup Dutch process cocoa powder unsweetened
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon nutmeg freshly grated
• 1/4 teaspoon black pepper
• 1 cup unsalted butter room temperature
• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar packed
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 cup milk chocolate chips or milk chocolate cut into 1/2" pieces
• 2/3 cup Nestle Abuelita Authentic Mexican Hot Chocolate Drink Tablet grated
• 1/2 cup granulated sugar for rolling
• 2 teaspoons ground cinnamon for rolling

1. Special Equipment: 3 rimmed baking sheets; parchment paper; spatula; knife; cutting board; box grater; one-Tablespoon cookie scoop; wire baking rack
2. Preheat the oven to 375u0b0F/190u0b0C/gas 5. Line three rimmed baking sheets with parchment paper.
3. Make the cookies. In a medium mixing bowl add 2 1/2 cups flour, 1/2 cup cocoa powder, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp cayenne pepper, 1/2 tsp nutmeg, and 1/4 tsp black pepper. Fit the KitchenAid(R) 7-Speed Hand Mixer with the turbo beater attachments. Place the beaters into the bowl and turn to speed 2. Mix until just combined. Turn the mixer off and set the bowl aside.
4. In a large mixing bowl add 1 cup butter, 1/3 cup granulated sugar, and 1/3 cup brown sugar. Place the beaters into the bowl. Turn the mixer to speed 2 then after 20 seconds increase to speed 5, beating until pale and fluffy, 3-4 minutes. Reduce the speed to 3 and while mixing, add 1 tsp vanilla extract, and 2 eggs one at a time, beating until fully incorporated, about 1 minute. Stop the mixer to scrape down the bowl and beaters with a spatula as needed.
5. Place the beaters back in the bowl. Turn the mixer to speed 3 and slowly add the flour mixture to the bowl in 3 additions, followed by 1 cup milk chocolate chips and 2/3 cup grated Mexican chocolate, mixing until just combined. Turn the mixer off, and scrape the dough off of the beaters. Finish mixing the dough by hand using a spatula to make sure everything is incorporated.
6. In a shallow dish add 1/2 cup granulated sugar and 2 tsp cinnamon. Mix to combine.
7. Form the cookies. With a cookie scoop or spoon, scoop a rounded tablespoon amount of dough. Roll each portion into a 1" ball, and then gently roll the ball in the cinnamon-sugar mixture.
8. Space the cookies 2 inches apart on the prepared baking sheets. Place in the oven and bake the cookies until the edges start to set and the tops of the cookies are puffed and cracked, 10-11 minutes, rotating the pans halfway through baking.
9. Let the cookies cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
10. Chef's Notes: Want less kick? Simply reduce the amount of cayenne in the dough. Spice lovers, add a pinch of cayenne to the cinnamon sugar mixture when rolling the cookies. - For the "Mexican chocolate" use Nestle Abuelita Authentic Mexican Hot Chocolate Drink Tablets. It can be found at Mexican grocery stores, or at some large supermarkets.
11. Cookies will keep in an airtight container at room temperature for 1 week.
12. After the cookie dough is rolled in the sugar mixture, they can be packed between sheets of waxed paper, placed in a freezer-tight container, and frozen for up to a month. Then, you can simply bake the cookies straight from the freezer - just be sure to add a minute or two of baking time.

flour, dutch, cream of tartar, baking soda, baking powder, salt, cayenne pepper, nutmeg, black pepper, sugar, eggs, vanilla, milk chocolate chips, chocolate, sugar, ground cinnamon

Taken from www.yummly.com/recipe/Mexican-Hot-Chocolate-Cookies-9082792 (may not work)