Tuesday, 25 February 2014

Mexican Hot Chocolate Slice & Bake Cookies

I remember having my first Mexican Hot Chocolate in Austin, Texas at a coffee shop we used to go to to study at (it was open all night long). I remember it having a kick of spice that hit the back of my throat, but it was still so nice. Well, I tried making cupcakes first and they turned out rather "messy". I had leftover frosting from the cupcakes, so the next day I tried making cookies and they turned out much better (and prettier). Take a look at these Mexican Hot Chocolate Slice & Bake Cookies with the complimenting Cocoa and Cinnamon Frosting.

*Makes: 30+ cookies


For cookies:
  • 1 1/2 cups (230g) all-purpose flour
  • 1/2 cup (60g) cocoa powder
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 1/4 tsp fine salt
  • 8 tablespoons butter (1 stick), at room temperature
  • 1/2 cup (110g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1/2 tsp vanilla 
For frosting: 
  • 1 cup (230g or 2 sticks) butter, softened
  • 4 1/2 cups (500-600g) confectioners sugar
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp cocoa powder
  • 1/4 cup (60g) heavy cream


Step 1: Whisk together the flour, cocoa powder, baking powder, cinnamon, cayenne, nutmeg, ground cloves and salt in a medium bowl; set aside.

Step 2: Place the butter and sugars in a bowl and mix until lightened in color (pale) and fluffy, a few minutes. Add the egg and vanilla, and beat until just incorporated. Make sure everything is mixed completely. 

Step 3: Slowly add the wet mixture to the flour mixture. Mix until just incorporated. Turn the dough out onto a clean work surface and divide it in half. Roll each portion into a log about 1 1/2 inches in diameter. 

Wrap each log tightly in plastic wrap and refrigerate until firm, at least 2 hours.

Step 4: While the cookies are firming up in the fridge, make your frosting. In the bowl of an electric mixer or food processor, beat the butter for about 2 minutes, until it’s light and fluffy. Add the sugar, one cup at a time, then the vanilla, cinnamon, and cocoa. Beat on high speed for 2 minutes. Add cream and beat until creamy and the desired spreading consistency (Add more powdered sugar if too runny). Put in the fridge until cookies are ready to be decorated. 

Step 5: When ready to bake the cookies, heat the oven to 350F/180C. Remove the dough logs from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch-thick rounds. Place the rounds about 1/2 inch apart on 2 baking sheets (about 16 cookies per sheet, depending how large your cookie sheet is).

Step 6: Bake both sheets for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the edges of the cookies are firm but the tops are still soft, about 6 to 7 minutes more (12 all together).

Step 7: Place the baking sheets on wire racks and let cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.

Step 8: When the cookies have cooled (about 20 minutes or so), pipe the frosting onto the cookies and sprinkle with cinnamon. Enjoy!

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