Mexican Hot Chocolate Cookies
Ingredientes
- 12 Tbsp. melted butter
- 1/2 cup cocoa powder
- 2 Tbsp. Black Sugar Syrup
- 1 cup granulated sugar
- 1 egg
- 3 pumps Habanero Concentrated Flavor
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 cup granulated sugar
- 1/4 cup cinnamon
- 1 tsp. salt
Vaso/Copa: Culinary
Tamaño: 16.0.
Preparación
- Preheat oven to 350° F and line two sheet pans with parchment paper or silpads.
- In bowl of a stand mixer equipped the paddle attachment. mix cocoa powder, black sugar, and butter on low speed. Once incorporated, add the sugar and mix on medium-high speed until soft and fluffy.
- Add the egg and the Habanero concentrated flavor on low speed and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. On medium speed, slowly add the dry ingredients into the wet.
- Cover the dough and chill for 1-2 or until the dough is chilled.
- Remove the dough from the fridge and roll into 1-inch balls. Toss the dough balls into the cinnamon and sugar mix then set on a baking sheet with 2 inches of space in between.
- Place cookies into the center rack of the oven and bake for 15 minutes or until the bottoms are crispy.
- Serve immediately or wrap the cookies and store at room temperature.