Spicy Mexican Hot Chocolate Cookies

Recipe View Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View In a large bowl, cream together 1 1/2 cups of sugar, softened butter, vanilla extract, and sea salt using an electric mixer until the mixture is light and fluffy. (5 minutes)

Recipe View Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)

Recipe View Mix in cream of tartar and baking soda until evenly distributed. (1 minute)

Recipe View Gradually beat in cocoa powder, 1/2 teaspoon of cinnamon, and cayenne pepper, mixing until well combined. (2 minutes)

Recipe View Slowly incorporate the all-purpose flour, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Gently fold in the semisweet chocolate chips until they are evenly distributed throughout the dough. (2 minutes)

Recipe View In a small bowl, combine the remaining 1/4 cup of sugar and 1/2 teaspoon of cinnamon. (1 minute)

Recipe View Roll heaping tablespoons of dough into round balls. Then, roll each ball in the sugar-cinnamon mixture, coating evenly. Place the coated cookie dough balls 2 inches apart on the prepared baking sheets. (10 minutes)

Recipe View Bake in the preheated oven until the centers are set and the edges are slightly cracked, approximately 10 minutes. (10 minutes)

Recipe View Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)