OOOOMMMMMGGGGG it’s 3 days until Christmas!!!!
The other day I was teasing Nicole about being backed up on her recipe posting. “Are you even going to be able to post everything by Christmas???” I asked her. She responded with “I have to post every day.”
It was so funny until I started counting and realized that I do too…
You see, I may have gotten a little overzealous in my holiday baking this year. I’ve just been so excited! I didn’t realize how many holiday themed recipes I had to share with you until just now! Either that, or I’ve been in denial that it’s actually Christmastime, not just the time I like to call “Christmastime” that begins on Veteran’s Day…
Perhaps instead of spending my time blogging I should be out, you know, buying presents for the 700 people still on my list. But I already did all the hard work on the recipes. This is just like doing the wrapping, which I LOVE…obviously.
These cookies will keep you warm and cozy even if you live in a place that actually has winter. Pinky promise. And if the dough didn’t have enough bold spices, I’ve topped them off with a dusting of cinnamon powdered sugar for even more cinnamon sweetness. You will absolutely love with the way the cayenne and cinnamon pair with the sweet, rich dark chocolate. So much love.
And if you love it as much as I do, I have to give some love to some of the best cookies I’ve eaten. Ever. Oooooomg, make both batches at once and you will be so happy.
Mexican Hot Chocolate Cookies
yield approx 2.5 dozen
- 3/4 cup white whole wheat flour
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/8 tsp espresso powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- Pinch black pepper
- Pinch cayenne pepper
- 5 oz dark chocolate, melted and cooled
- 1 cup + 2 tbsp sugar
- 1/4 cup apple butter
- 1/4 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1/3-1/2 chile dark chocolate bar, chopped into fairly large chunks (big enough so that each cookie only needs 1, small enough that a 1″ cookie dough ball can cover it completely)
For the powdered sugar topping:
- 1 tbsp powdered sugar
- 1/2 tsp cinnamon
- In a medium bowl, whisk together flour, cornstarch, espresso powder, baking powder, salt, and peppers. Set aside.
- In a large bowl, beat together melted chocolate, sugar, apple butter, almond milk and vanilla, Slowly mix in dry ingredients until well combined. Cover dough and refrigerate for 30 minutes (this is optional, but recommended).
- Preheat oven to 350 and line 2 large baking sheets with Silpat or parchment paper. Roll chilled dough into 1″ dough balls then press a chunk of chile dark chocolate in the center and re-roll the dough so it is covering the chocolate completely and drop onto prepared baking sheet. Bake for 8-12 minutes until set. Let stand for 2-3 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and cinnamon, then lightly dust cookies with mixture.