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Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies
Adapted from Martha Stewart's Holiday Cookies 2010 Special Issue
Makes about 3 dozen cookies

2 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon coarse salt
2 teaspoons ground cinnamon, divided
½ teaspoon ground chipotle chile
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups sugar, divided
2 large eggs
1 teaspoon vanilla extract

1. Preheat oven to 400F. Line two standard baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and ¼ teaspoon ground chipotle chile.
2. In the bowl of an electric mixer, beat butter and 1 ½ cups sugar on medium speed until pale and fluff, about 3 to 4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat to combine. Reduce speed to low and add flour mixture, beat to combine.
3. In a small bowl, combine remaining ¼ cup sugar, 1 teaspoon cinnamon, and ¼ teaspoon ground chipotle. Form heaping tablespoons of dough into balls and roll in cinnamon sugar mixture. Place on prepared baking sheets, spacing 3 inches apart. Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.

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