Mexican Chocolate Crackle Cookies

Tomorrow we are having a Halloween bake sale at work for charity and I have been appointed the “representative” from our department to contribute to the “booty” up for sale.  With the Day of the Dead or Dio de los Muertos coming the following day, I wanted to make a cookie with a Mexican influence.  It is common to add cinnamon to chocolate in Mexico so I made chocolate cookies with a cinnamon-chocolate dusting on the surface.  They crack while baking, resulting in a crispy outside and a tender interior.  I promised my co-workers I would save a few back for them.

You’ll need:

1 1/4 cups all-purpose flour

1 cup whole wheat flour

1/2 cup unsweetened cocoa powder

3 teaspoons baking powder

1/2 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups sugar

2 large eggs

2 teaspoons hot cocoa powder

2 teaspoons cinnamon

1/4 cup sugar

Preheat oven to 400 F.

In a medium bowl, combine flours, cocoa powder, baking powder, and salt.  Set aside.

Using an electric mixer and large mixing bowl,  beat butter and 1 1/4 cups sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs and beat until well combined. Reduce mixer speed to lowest setting and gradually add the dry ingredients. Beat until just combined. Scrap down sides and beat again for 1 more minute.

In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and hot cocoa powder. Using a cookie scoop or regular spoon (about a heaping portion), form balls of dough (little bigger than 1inch in diameter) and roll in cinnamon-sugar mixture.

Place, about 3 inches apart, on  parchment-lined baking sheets. Press each cookie down slightly.

Bake until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets for 5 minutes, then transfer cookies to racks to cool completely.  Enjoy!

Makes about 4 dozen cookies.

3 thoughts on “Mexican Chocolate Crackle Cookies

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