2024 Cookie Competiton Winner

Mexican Hot Chocolate Cookie

By: Laura Hargrove

Cookies:
• 300 grams (about 2.5 cups) all purpose flour
• 50g (1/2 cup) dutch processed cocoa powder
• 1 tsp kosher salt
• ¾ tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp cayenne pepper
• 226g (2 sticks) unsalted butter, at room temp
• 200g (1 cup) brown sugar
• 100g (1/2 cup) granulated sugar
• 1 large egg at room temp
• 1 tsp vanilla extract
• Granulated sugar for rolling

Direction:
1. Preheat oven to 350° F
2. Whisk together first six ingredients listed in small bowl.
3. Cream together butter and both sugars until fluffy about three
minutes.
4. Mix in egg and vanilla.
5. Then add the flour mixture, mix until just combined.
6. Scoop out tablespoon size portions, roll into a ball and roll in
granulated sugar.
7. Place on parchment paper lined baking trays and bake for about 10
minutes.
8. The cookies will be puffed & have some cracks.
9. Let them sit on the tray for 10 minutes then move to a cooling rack.
10. Enjoy!