I wouldn't recommend any more chili as I could definitely taste it but it wasn't super spicy. I used 2 tsp of baking powder instead of soda/tartar, is this really what would have made the difference? Set aside. Enter to Win $10,000 to Makeover Your Home! My butter was quite cold - frigid weather, so no extra flour needed. Add the grated Mexican chocolate and mix well. Just made these — sticking pretty much to exact directions — and everyone loved them, even my young kids. (Process in a food processor if lumps are stubborn). Will be a go to in my recipes. of baking powder for the baking soda and cream of tartar. All can be made in 45 minutes or less. Can't wait to make and share these again. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. My daughter, who is the baker in the family, made these for me last year for a Christmas party and used Chipolte Pepper instead of Chile Pepper and they were the best I have ever had! Putting chile powder in cookies doesn't necessarily make them "Mexican." 1 cup (2 sticks) unsalted butter, room temperature. Baked at 350 in a convection oven for exactly 14 minutes and they were perfect. I added vanilla and a few choc chips. Good chocolate flavor. Mexican Hot Chocolate Cookies, an easy drop cookie recipe resulting in cookies that are crispy on the outside and chewy on the inside. Delicious! Place 1-inch apart on prepared baking sheets. Used ancho chill powder. This cookie batter was so fluffy and sticky that I could not possibly roll it into balls. Followed the receipe,loved the cookie,the addition of chili powder is nice,may add 1/8 teas.additional next time. I made these exactly to the letter including cream of tartar and baking soda, and ground chili powder. These fudgy cookies really deliver with a slightly crispy exterior and a deliciously dense, chewy interior like a brownie in cookie form – what’s not to love? Made 2 dozen without chili powder and 1 with. also it's super easy to make a few tame ones, in the same batch. You can actually taste the chile powder and it gives a nice tingle. Slightly spicy, full of cinnamon, and loaded with Mexican chocolate chunks, these are great everyday cookies or perfect for Christmas and the holidays. Scoop the dough using a large cookie scoop and place 2" apart on a silicone mat-lined tray, or stoneware. I also added a small amount of cinnamon and ancho chile powder to the dough. My family and friends absolutely loved it. I assume Chile powder is just the peppers? Martha Stewart may receive compensation when you click through and purchase from links contained on baking soda, and substitute 3 tsp. I tried a batch at 375 and then another batch at 350. Explore the best in fall perennials and start planning your autumn garden's layout. I did not roll the cookies in the sugar mixture, but added the 2 teaspoons of cinnamon and 1/2 teaspoon of cayenne pepper to the dry mixture and baked it into the cookies. Beat in eggs; … I baked them about 10 minutes and used a baking stone. These cookies are perfect for the cold rainy weather we seem to be having here today. The 350 temp seemed to work best. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. WHY THIS RECIPE WORKS. (Store in an airtight container, up to 1 week.). Mexican Hot Chocolate Cookies. The flour mix I used was 2 parts fine brown rice flour, 2/3 cups potato starch and 1/3 cup tapioca but I think any all purpose gluten free flour blend would work. Just made these cookies and they turned out great! baking powder. Fold or twist ends of paper without pinching or flatting the log. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. i used baking chocolate and other different ingredients. I made these cookies many years ago and this recipe is differently different then the one i have. I also did not have cream of tartar on hand and used some of your advice and did 3 teaspoons of baking powder. Note on the yield: I doubled the recipe and downsized the cookies from Tablespoon scoops to teaspoon scoops - and turned out 152 cookies, over 12 dozen! Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. I made these cookies using just a bit of extra flour than the recipe calls for (I use a very soft wheat flour for all my baking), then sandwiched them with a Kahlua buttercream - sensational! These taste just like Mexican hot chocolate. The bottoms of mine were burning despite the fact that I did use parchment paper. Recently a lot of my Martha baking recipes have turned out just "ok.l. great cookies but I made some adjustments - oven 375 bake about 10 mins with rotation. Easy and quick to make. I made the magazine recipe and the cookies did not spread out. I used self-rising flour and left out the cream of tarter and baking soda, I added the cinnamon to the cookies and then used another 2 teaspoons in the sugar mixture with the chili powder. Hints of warm spice and heat elevate the chocolate flavor in these unique cookies. These cookies are nice and thick. i absolutely LOVED these. Made these today. I added chocolate chips once and they were even better. All the essential dishes are here, just on a smaller scale. 0. Totally addictive and perfect for summer campfires! :). Without were less sweet and more to my taste. 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