Day 2 … Mexican Chocolate Crinkles

Day Two of the 12 Days of Cookies and we’re getting a little sassy. This time we’re taking that basic butter dough, adding some cocoa and turning it into the most delicious chocolate cookie. But not just any chocolate cookie; this one has a twist. This one is a Mexican Chocolate Crinkle cookie.

A spiced Mexican hot chocolate, from which this idea derives, is a wonderful thing. Hot chocolate yes, but shot through with cinnamon, and in my world, a bit of heat from ground chilies. It’s a great combination of flavors and one that I adore; I’ve posted about it before and even was inspired to create some other great recipes – a really delicious poundcake, creamy pudding pops and even another cookie. The combination of chocolate, spice and a little heat is something irresistible. So I took a tried and true idea, grabbed a chunk of butter cookie dough and made something delicious.

While a chocolate crinkle cookie is pretty commonplace, I added a little cinnamon and ground chipotle powder, which lends a nice smokiness. There’s a few other things in there too that change the basic dough texture enough to make it a different cookie from the regular dough. If you’re going to make twelve different cookies from one dough, you have to do a little more than just add a flavor. Texture variations are important. You basically throw everything in the mixer and mix until well blended. Roll the dough into balls and then comes a key moment … drop them in a bowl of powdered sugar to coat well. As the cookies bake and expand, the powdered sugar will crack to show deep chocolate fissures. They’re quite lovely.

You can halve this recipe fairly easy though keep in mind, a half-recipe will call for 1 ½ egg whites. It’s weird but it can be done. If you have scale that would be 45g worth of whites, which is a much easier and accurate way to go about this.

STRESS THERAPY BAKING FACTOR: ZIPPITY DO DA! Chocolate is chocolate. You gotta have it but why do a plain chocolate cookie when you can do this? A little spice makes it so much more interesting. And again, from a visual perspective, the powdered sugar crackles make for a pretty cookie and one that stands out on a platter of many. Mix it up this holiday and give it a shot. If you’re really on the ball, make some Mexican Hot Chocolate too. Just because you can, and you should.

12 Days of Cookies:
– Cookie Prep – Basic Butter Cookie Dough
– Day 1 – Jam Thumbprints
2015 12 Days of Cookies: Pretzel Caramel Shortbread, Fig Mezzaluna, Dutch Windmills, Bourbon Peach Rugelah, Chai Spiced Meringue Kisses, Almond Joy Bars, Swedish Kringla, Chile Lime Macaroons, Orange Cranberry Cornmeal Shortbread, Eggnog Buttons, Ginger Palmiers, Rainbow Cookies
seven years ago: Pumpkin Bundt Cake
six years ago: Bacon Cheddar Gougeres
five years ago: Southern Cheese Straws
four years ago: Kale & Squash Salad
three years ago: Pumpkin Spice Granola
two years ago: Port Wine Cheese Log
last year: Caldo Verde (Portugese Kale & Potato Soup)

MEXICAN CHOCOLATE CRINKLES
Makes about 6 ½ dozen cookies

½ batch basic butter cookie dough, room temperature
½ cup unsweetened Dutch process cocoa powder
2 teaspoons baking powder
1/8 teaspoon ground chipotle powder
¼ teaspoon ground cinnamon
½ cup sugar
3 large egg whites
1 ½ cups powdered sugar (for rolling)

1. In a standing mixture fitted with the paddle attachment, combine the room temperature cookie dough, cocoa, baking powder, chipotle, cinnamon, sugar and egg whites until thoroughly combined.
2. Pat the dough into a square, wrap in plastic and refrigerate for 2 hours or until firm.
3. Preheat the oven to 350°F and line 2 sheet pans with parchment paper or silicone baking mats.
4. Sift the powdered sugar into a medium bowl.
5. Roll the dough in 1” balls and drop in the powdered sugar, shaking the bowl to fully coat.
6. Arrange the coated balls ¾” apart on the prepared sheet pans.
7. Bake 12 minutes or until the tops are cracked and the cookies are cooked through, rotating the pans halfway through. They may seem a bit soft when done but will firm up while cooling.
8. Cool completely on wire racks.