Mexican Hot Chocolate Cookies

Picture a chocolate snickerdoodle.

With heat.

Not too much heat, just enough to let you know it's there.

Subtle-like.

Ground Chipotle seems an unusual ingredient for a cookie, but I think it works--I actually put cinnamon in several Mexican dishes I make, so it seems a logical trade to put Chipotle in desserts!

This is a Martha Stewart recipe from her website. I'm always looking for a new, interesting cookie, and this one is pretty simple, so here you go!

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon kosher salt (or ¼ tsp table salt)

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar (divided)

2 large eggs

2 teaspoons cinnamon (divided)

1/2 teaspoon ground chipotle powder (divided)

Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, 1/4 tsp. chipotle powder, 1 tsp. cinnamon, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 cup sugar, 1 tsp. cinnamon, and 1/4 tsp. chile powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on parchment or silicone-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)