Mexican Hot Chocolate Sugar Cookies

For the life of me, I cannot remember what these chocolate cookies I ate as a kid were called. But, when I first put this recipe together (sans the cinnamon and cayenne), I was instantly brought back to my childhood. Food just does that. It connects us to memory as strongly as it creates memories. I don’t know if these cookies will whisk you back to your childhood, but I do know they will make you happy now!

Ingredients:

• 2 c all-purpose flour (spoon and level method)

• 1/2 c cocoa powder (I use Hershey’s special dark, but any will work-even expensive high-end stuff, ;)

• 1 t baking soda

• 1/2 t sea salt (don’t substitute kosher or iodized)

• 1/2 t cinnamon (this is optional)

• 1/8-1/4 t cayenne (again totally optional)

• 2 sticks unsalted butter, softened (16 T)

• 1 1/2 c dark brown sugar

• 1 egg

• 1 t espresso (2 T instant espresso dissolved in 1 oz of hot water)

• sugar for rolling

Directions:

• Pre-heat oven to 350 and line a baking sheet with parchment paper.

• In a large mixing bowl, whisk together flour, cocoa powder, baking soda, sea salt, and spices if using.

• In the bowl of a stand mixer (or use handheld), beat together the butter and brown sugar until light and fluffy. Add the egg and coffee. Mix to completely combine. Scrape down sides of bowl as needed.

• Add the dry ingredients to the wet, on low, mix until just combined (again scrape down sides as needed).

• In a small bowl, add about 1/4 c sugar.

• Using a 2 T scoop, or eyeball about 2 T, roll the dough in your palm and then roll in sugar. Place about 2 inches apart on baking sheet. (I can get about 8 per sheet).

• On the middle rack, bake 10 mins for softer up to 12 for more crunch.

• Remove and cool cookies on rack. When cool, store in airtight container.