The mix of chocolate and cinnamon has become my new fixation. All things considered, not so much new since it's been several years really taking shape. Yet, the fixation has arrived at its pinnacle this year, without a doubt.
My first formula with chocolate and cinnamon was for these chocolate cinnamon biscuits. The flavor was inconceivable – rich chocolate with a trace of cinnamon makes it so ameliorating and warm and ideal for the fall season. As far back as making them, I've been on the journey for better approaches to fuse these flavors.
I was perusing through plans half a month back and I unearthed this formula for Mexican Hot Chocolate Cookies by The Food Charlatan. I quickly went gaga for it. The treats looked so chewy and rich and the cinnamon glossing over made them divine. I simply needed to try this formula out!
All things considered, individuals. The formula surpassed all desires! The treats were chewy within and crunchy outwardly because of the cinnamon glossing over. In addition, they kept their shape flawlessly. I made a couple of changes, such as including dissolved chocolate as opposed to utilizing all cocoa powder. This makes the treats somewhat more rich and improves the chocolate enhance.
- FOR THE DOUGH:
- 1 cup butter unsalted, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces unsweetened chocolate melted and cooled
- 2¾ cup all-purpose flour
- 1½ teaspoons cream of tartar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- FOR THE CINNAMON SUGAR MIXTURE:
- ⅓ cup granulated sugar
- 1½ tablespoons ground cinnamon
INSTRUCTIONS
- FOR THE DOUGH:
- Add butter and sugar to a bowl of a stand mixer. With a paddle attachment, cream butter and sugar together on medium until smooth, about 3 minutes. Add eggs one at a time. Add vanilla extract and cooled, melted chocolate and mix on low just until mixed.
- In a separate bowl, whisk flour, cream of tartar, cocoa powder, baking soda, baking powder, and salt together until combined. While turned off, add 1 cup of flour mixture to the butter mixture. Mix on low until combined. Add in another cup of flour mixture and combine on low. Add in the remaining flour mixture and mix just until combined.
- Line a baking sheet with parchment paper. Scoop dough with a small cookie scoop and place on parchment paper. Repeat with all of the dough. Cover the balls of dough with a tight piece of plastic wrap. Chill for at least 2 hours.
- BAKING THE COOKIES:
- Once chilled, remove the dough balls from the refrigerator. Preheat oven to 350 degrees. Prepare two baking sheets by lining with parchment paper.
- Add cinnamon and remaining granulated sugar together in a small bowl and mix with a spoon. Roll a ball of chilled dough between your hands until smooth and even. Toss in cinnamon sugar until coated. Place on prepared baking sheet. Repeat with the rest of the balls, setting them about 1 ½ inches apart on baking sheet. You may need a third baking sheet to fit them all. Do not discard remaining cinnamon sugar.
- Bake in preheated oven for about 12 minutes or until the cookies begin to crack around the edges. Remove from oven and let them cool for 5 minutes. Very gently, remove a cookie from the baking sheet with a fork and place in remaining cinnamon sugar. Flip it to coat the other side. Place back on baking sheet and repeat with the rest. Eat them immediately or store in covered container for up to 3 days.
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