Mexican Chocolate Snickerdoodles

Cookie Dough

1 3/4 cups (8.75 oz) all-purpose flour

1 stick (4 oz) butter, at room temperature

2 oz unsweetened chocolate

1 egg, room temperature

1  cup sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ancho chile powder

1/2 tsp cinnamon

2 cloves, finely ground

1/4 tsp salt

Sugar Coating

1/3 cup sugar

3/4 tsp cinnamon

1/4 tsp cayenne pepper


Preheat your oven to 400º F.


To make the cookie dough, melt the chocolate and allow to cool.  Meanwhile, in a large mixing bowl cream the butter and sugar with a mixer until light and fluffy, about 5 minutes.  Stir in the cooled chocolate and the egg and use the mixer to get a homogenous blend.

In a separate bowl, combine the flour and the remaining dry ingredients.  Add this to the chocolate mixture in two or three stages, mixing well to make sure all the flour is incorporated into the batter.

Scoop out pieces of the dough and form approximately 1" balls.  

In a small bowl, stir together the 1/3 cup sugar, the cinnamon, and the cayenne pepper.  Make sure you mix these together well.  Roll each ball of cookie dough in the sugar mix and place on parchment lined cookie sheets, spacing the cookies about 2 inches apart from each other.  Using the bottom of a glass, a bottle of scotch, a saucer, or some other handy object with a flat plane, press down lightly on each ball of dough.

Place the cookie sheets in the preheated oven and bake for approximately 10 minutes.  Slide the baked cookies onto racks to cool.