Spicy Mexican Hot Chocolate Cookies

Ingredients

• 1.75 cups white sugar , divided
• 1 cup butter , softened
• 1 teaspoon vanilla extract
• 0.5 teaspoons sea salt
• 2 large eggs
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 0.5 cups unsweetened cocoa powder
• 1 teaspoon ground cinnamon , divided
• 0.5 teaspoons cayenne pepper
• 2.25 cups all-purpose flour
• 1 cup semisweet chocolate chips

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

2. 2

   Beat together 1 1/2 cups sugar, butter, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into dough until incorporated.

3. 3

   Mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl.

4. 4

   Roll heaping tablespoons of dough into balls. Roll balls in sugar-cinnamon mixture and place 2 inches apart onto the prepared baking sheets.

5. 5

   Bake in the preheated oven until centers are set and edges are slightly cracked, about 10 minutes. Cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely.