Mexican Hot Chocolate Cookies Recipe

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Read the full recipe after the video.

med105502_0410_mexican_cookie.jpg

Ingredients

Ingredient Checklist

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar

2 large eggs

2 teaspoons cinnamon

1/2 teaspoon chile powder (optional)

Gallery

Read the full recipe after the video.

med105502_0410_mexican_cookie.jpg

Gallery

Read the full recipe after the video.

med105502_0410_mexican_cookie.jpg

Ingredients

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

Directions

Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Reviews (58)

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Reviews (58)

Add Rating & Review

459 Ratings

5 star values:

4 star values:

3 star values:

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1 star values:

Add Rating & Review

459 Ratings

5 star values:

4 star values:

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459 Ratings

5 star values:

4 star values:

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459 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
98
4 star values:
177
3 star values:
119
2 star values:
51
1 star values:
14

Martha Stewart Member

Rating: 5.0 stars

12/09/2019

                Great recipe & versatile. I’ve done Mexican chocolate or just add chocolate chips. Fave for my family and takes no time at all.

Martha Stewart Member

Rating: 5 stars

01/21/2019

                Followed the receipe,loved the cookie,the addition of chili powder is nice,may add 1/8 teas.additional next time.

Martha Stewart Member

Rating: 5 stars

11/06/2018

                Great flavor.  I’ll add more chili powder or cayenne next time.  Outside was crisp, inside moist.  Based on the reviews, I baked at 350 degrees (convection) for 12 minutes.  I also added a bag of dark chocolate chips.  Both great suggestions from earlier reviews.

Martha Stewart Member

Rating: 5 stars

04/30/2018

                I followed the receipe,with no changes,they are wonderful,crisp,and came out beautifully.They remind me of a crinkle cookie,but far superior.I appreciate the receipe,and it will be a go to.

Martha Stewart Member

Rating: Unrated

07/23/2017

                I made these cookies many years ago and this recipe is differently different then the one i have. I think its because i tweaked it i do that a lot. i used baking chocolate and other different ingredients.

Martha Stewart Member

Rating: Unrated

05/03/2017

                Has anyone noticed that this recipe is entirely different from the same [filtered]led recipe in MSL May 2017 page 66?  I made the magazine recipe and the cookies did not spread out.  The magazine says the oven should be at 325F which seems to be really different from 400.  I used cayenne as recipe suggested and the taste was good but they were shaped poorly and took a lot longer at 325.

Martha Stewart Member

Rating: 4 stars

01/31/2017

                Absolutely delicious, crispy on the outside and soft on the inside. Mine took around 15 minutes to bake but turned out amazing. I wouldn't recommend any more chili as I could definitely taste it but it wasn't super spicy. For sure making these again

Martha Stewart Member

Rating: Unrated

01/27/2015

                So I have a question. So who all used Chili powder and who all used Chile powder? Where do you find the Chile powder? Chili powder has other spices like salt, garlic, onion, cumin, etc... I assume Chile powder is just the peppers? Is that correct?

Martha Stewart Member

Rating: Unrated

01/02/2015

                Just made these — sticking pretty much to exact directions — and everyone loved them, even my young kids. Used ancho chill powder. Baked at 350 in a convection oven for exactly 14 minutes and they were perfect. Crisp on the outside and soft inside. I added about 6 oz. of semisweet chocolate chips and consensus was that they would have been a bit uninspiring without them. Next time, I'll also add a bit of cinnamon and ancho chile powder to the batter to up the flavor. Easy and quick to make.

Martha Stewart Member

Rating: 4 stars

12/08/2014

                Made these today. They were delicious. My butter was quite cold - frigid weather, so no extra flour needed. Tried both with and without chocolate chips. Without were less sweet and more to my taste. Will be a go to in my recipes.

Martha Stewart Member

Rating: Unrated

12/08/2014

                Sorry, I'm probably just not seeing it: What's the yield again on this recipe?

Martha Stewart Member

Rating: Unrated

08/07/2014

                I made these cookies using just a bit of extra flour than the recipe calls for (I use a very soft wheat flour for all my baking), then sandwiched them with a Kahlua buttercream - sensational!

Martha Stewart Member

Rating: 5 stars

03/05/2014

                Made these for a school Fiesta function and they were quite the talking point. Note on the yield: I doubled the recipe and downsized the cookies from Tablespoon scoops to teaspoon scoops - and turned out 152 cookies, over 12 dozen!

Martha Stewart Member

Rating: 2 stars

12/31/2013

                I made these, but i dont think they were a favorite of mine, just personal preference. Everyone who tried them loved them! I added an extra egg because in Switzerland the eggs are much smaller, so if you live in Europe I would recommend that!

Martha Stewart Member

Rating: 5 stars

11/05/2013

                These are very tasty: not too sweet.

Martha Stewart Member

Rating: 5 stars

09/01/2013

                I made these EXACTLY as the recipe says.  They are fantastic and because this recipe uses spices (in the chili powder) with chocolate they reminded of a Rick Bayless recipe.  The dough was easy to work with..I used a tablespoon to measure each just like the recipe stated.  they baked and were beautifully puffy--crisp on the edges and moist on the inside.  I froze them for an hour and then made ice cream sandwiches with them.  This is complimenting a mexican menu tonight...a big hit!  :)

Martha Stewart Member

Rating: 5 stars

06/20/2013

                I just baked these tonight, and they turned out beautifully and taste delicious! The chili powder adds a subtle spice and the cookies are crispy yet soft at the same time. I kept the oven at 375 degrees and used 3 teaspoons of baking powder for the cream of tartar, as suggested in one or more of the previous reviews. Martha's cookie recipes have never steered me wrong!

Martha Stewart Member

Rating: Unrated

12/01/2012

                I've made these cookies at least 3 times ths past year and they are always a hit! I make as directed but add cinnamon and chili to the batter. I've not had issues with the dough being too sticky to roll. I added chocolate chips once and they were even better.

Martha Stewart Member

Rating: Unrated

11/17/2012

                Just made these cookies and they turned out great!  I used self-rising flour and left out the cream of tarter and baking soda, I added the cinnamon to the cookies and then used another 2 teaspoons in the sugar mixture with the chili powder.  I baked them about 10 minutes and used a baking stone.  For anyone who thinks the dough is too sticky to work with, use a cookie scoop and dump in right into the sugar mixture and then roll it the sugar and spices before handling.

Martha Stewart Member

Rating: 4 stars

10/11/2012

                great cookies but I made some adjustments - oven 375 bake about 10 mins with rotation. I didn't have CoT so I just used 1.5 t of Baking Powder in place I also left out .5 c of sugar (the amount you roll them in) and put all the spices in the batter. added .3 c of almond butter - and they turned out great, sea salt can definitely add to this and next time i will experiment with different chili - but great  texture and taste!

Martha Stewart Member

Rating: Unrated

05/05/2012

                This cookie batter was so fluffy and sticky that I could not possibly roll it into balls. I did, however, spoon blobs onto the cookie sheet and sprinkle them with cinnamon sugar on the tops. The cookies baked to a nice consistency, soft on the inside. If I make these again, I think I'll add more flour so they're "rollable."

Martha Stewart Member

Rating: 5 stars

04/06/2012

                Amazing!  I read some of the reviews and decided to bake at 375 and add 6oz of chocolate chips.  I also added a small amount of cinnamon and ancho chile powder to the dough.  I made the sugar coating as directed.  This cookie is crisp on the outside, tender on the inside, yum!

Martha Stewart Member

Rating: 5 stars

02/19/2012

                I made this receipe ALMOST exactly as written.  I added vanilla and a few choc chips.  I was afraid of the heat of the chili pepper, so I added 2 tsps of McCormick Cocoa Chile Blend, and I am sorry I did...  There was NO kick whatsoever.
                
                Despite the fact that I burnt these cookies, and they spread (I'm embarrassed to say) from rim to rim on the sheet, I LOVED them, and will be making them again.
                
                My cookies were very crisp (maybe because I overcooked them), and not cakey, which was a plus 4 me.

Martha Stewart Member

Rating: Unrated

12/07/2011

                My daughter, who is the baker in the family, made these for me last year for a Christmas party and used Chipolte Pepper instead of Chile Pepper and they were the best I have ever had!   I am making them this year.

Martha Stewart Member

Rating: Unrated

11/27/2011

                I made these exactly to the letter including cream of tartar and baking soda, and ground chili powder.  They were very successful and greatly appreciated as a cookie for adult tastes.  I ended up with 38 large cookies, more crispy than chewy as I use a fan oven.   Happy baking...

Martha Stewart Member

Rating: Unrated

09/19/2011

                I also did not have cream of tartar on hand and used some of your advice and did 3 teaspoons of baking powder. I also added 1 teaspoon of vanilla extract and added 2 cups of chocolate chips. I did not roll the cookies in the sugar mixture, but added the 2 teaspoons of cinnamon and 1/2 teaspoon of cayenne pepper to the dry mixture and baked it into the cookies. The addition of the chocolate chips takes this to another level. These are quite possibly the best cookies I've ever had!!

Martha Stewart Member

Rating: Unrated

08/28/2011

                Sorry, I'm probably just not seeing it: What's the yield on this recipe?

Martha Stewart Member

Rating: Unrated

07/29/2011

                Putting chile powder in cookies doesn't necessarily make them "Mexican."  Where is the Ibarra Mexican Chocolate??  Now that's authentic!

Martha Stewart Member

Rating: 1 stars

07/02/2011

                Very easy batter to make. Delicious cookie!!!!

Martha Stewart Member

Rating: Unrated

06/02/2011

                I've made these quite a few times and they disappear quickly! The cookies are moist, and delicious! I haven't tried the chili powder, though. Can't wait to make and share these again.

Martha Stewart Member

Rating: Unrated

02/11/2011

                Mine came out puffed and cakey, they are delicious but I prefer a chewy cookie.  I used 2 tsp of baking powder instead of soda/tartar, is this really what would have made the difference?  Does anyone have any other tips?  I'd like to make them agaiin but have them look like the photo!

Martha Stewart Member

Rating: Unrated

01/25/2011

                Used Pamela's gluten free flour mix, put double the cinnamon and cayenne (in the dough and rolled on the surface), used 1 T baking powder instead of cream of tartar and baking soda, and baked at 350 F on silpat mats. You can actually taste the chile powder and it gives a nice tingle. They're nice and cakey inside with a satisfying firm outer layer.  Used my 1 1/2" cookie baller and it (would have) made 52 cookies (if I hadn't eaten about 1 cookie's worth of dough before any were cooked!) YUM!

Martha Stewart Member

Rating: Unrated

12/20/2010

                EASY

Martha Stewart Member

Rating: Unrated

12/19/2010

                I used Cayenne on half of these cookies and just cinnamon and sugar on the rest. I didn't really care for the Cayenne ones, but everyone else who tried these did. Also, I  didn't have any cream of tartar so used 3 tsp. of baking powder for the baking soda and cream of tartar. Maybe this is why my cookies puffed up and didn't look anything like the picture. Overall, I probably won't make this recipe again.

Martha Stewart Member

Rating: Unrated

12/18/2010

                I believe that the 400 degree temperature is too high.  The bottoms of mine were burning despite the fact that I did use parchment paper.  I tried a batch at 375 and then another batch at 350.  The 350 temp seemed to work best.  Also I would consider adding more sugar if you plan to eat them without hot chocolate.

Martha Stewart Member

Rating: Unrated

12/14/2010

                these are great, but the spices did not come through as much as I hoped. I also added chocolate chunks to half of them, and that was even better!

Martha Stewart Member

Rating: Unrated

12/06/2010

                Yum!  I really like how cayenne makes the back of your throat warm, so I think I'll try that next time.

Martha Stewart Member

Rating: Unrated

12/03/2010

                These were great and they looked just like the pictures but I made them gluten-free by using a gluten-free flour mix and adding 1/2 teaspoon xanthan gum. Otherwise I did everything exactly as in the recipe. The flour mix I used was 2 parts fine brown rice flour, 2/3 cups potato starch and 1/3 cup tapioca but I think any all purpose gluten free flour blend would work.

Martha Stewart Member

Rating: Unrated

11/30/2010

                I made this recipe for a friend for her birthday, it was a huge success!  These cookies are delicious although next time i will add hotter chile i really liked the warming sensation and it could only get better with a hot chile.  :)

Martha Stewart Member

Rating: Unrated

11/29/2010

                I am in love with the Martha Stewart Cookies App for iPad! I baked these cookies today and used the 1/2 teaspoon of ground chipotle pepper. I admit that I was very nervous, but the chipotle powder really enhances the chocolate flavor of the cookie and there's a nice warming effect afterwards. These cookies are perfect for the cold rainy weather we seem to be having here today.

Martha Stewart Member

Rating: Unrated

11/29/2010

                Recently a lot of my Martha baking recipes have turned out just "ok.l. But these are phenomenal!  I made the recipe exactly as is, except used half the chili powder because I was admittedly fearful of the spice in a cookie. But it's a great addition; next time I will use the full amount. I used McCormick "chili powder" as that's what I assumed the recipe meant (I didn't watch the video so I haven't seen these being made).  They came out about 2" and cakey; unlike the photo.

Martha Stewart Member

Rating: Unrated

11/29/2010

                These taste just like Mexican hot chocolate.  They're so good.  I actually wasn't sure which chili powder to go with but decided on 1/2 teas. of Chipotle, it was perfect.  Thanks, Martha.

Martha Stewart Member

Rating: Unrated

11/28/2010

                These cookies are awesome! I made 1/2 with chili powder and half with out and I liked the one with chili powder more. You can't taste the spice at all, but there is a little more flavor. Even my spiceaphobic boyfriend liked them!

Martha Stewart Member

Rating: Unrated

11/27/2010

                It'd be helpful to be more explicit about chile powder in the list of ingredients. Some might think chili powder is what's being called for, the blend of cumin and oregano and chile and such that's used in savory chili recipes.

Martha Stewart Member

Rating: Unrated

11/26/2010

                quit asking for nutritional information.  If you are so concerned, use your head and think before you eat!  A little hint...if there is sugar and shortening in it - don't eat it.  Let the rest of us that have some control, enjoy.

Martha Stewart Member

Rating: Unrated

11/26/2010

                It will soon be the year 2011...could you please come out of the Dark Ages and provide nutritional information!!!

Martha Stewart Member

Rating: Unrated

11/26/2010

                Gingeram - in the video Martha says you can freeze the dough and then slice and bake.

Martha Stewart Member

Rating: Unrated

09/23/2010

                Can these cookies be frozen successfully?

Martha Stewart Member

Rating: Unrated

07/08/2010

                I loved them too! You can see how mine turned out here: http://marthaandme.wordpress.com/2010/03/18/mexican-hot-chocolate-cookies/

Martha Stewart Member

Rating: Unrated

06/20/2010

                I went on a baking spree and baked 3 types of cookies, this being one of them.  My family and friends absolutely loved it.  They stayed pretty well in plastic ware for a little over a week.

Martha Stewart Member

Rating: Unrated

06/06/2010

                Delicious!  They taste just like hot chocolate :)  Just finished making these and both hubby and I gave them a big thumbs up.  Made 2 dozen without chili powder and 1 with.  Assumed it meant a spicy chili powder so I used cayenne... Overall it gives the cookie more depth of flavor and tones the sweetness and there is just a hint of spicy aftertaste YUM!

Martha Stewart Member

Rating: Unrated

05/23/2010

                i absolutely LOVED these. i dont like things too sweet so i only used a little more than half the sugar. i cannot wait to make these again. killer. also it's super easy to make a few tame ones, in the same batch. since the spices are only in the powder you roll them in, not in the dough themselves. A

Martha Stewart Member

Rating: Unrated

05/07/2010

                I used  regular mexican chocolate  and added less sugar, they are really tasty!!!!!

Martha Stewart Member

Rating: Unrated

05/03/2010

                cerine, baking powder can be used as  a substitute for [cream of tartar   baking soda].  In other words, leave out both the 2 tsp. cream of tartar AND the 1 tsp. baking soda, and substitute 3 tsp. baking powder.

Martha Stewart Member

Rating: Unrated

05/01/2010

                can I replace cream of tartar by baking powder ? I never use them and do not know what they are used for in baking!

Martha Stewart Member

Rating: Unrated

04/30/2010

                I would love to try some of these recipes, but I need nutrition info.  Why is it never given, or am I missing something?

Martha Stewart Member

Rating: Unrated

04/29/2010

                Good chocolate flavor. It's a little crispy on the outside and soft on the inside. Don't taste the chili powder though. Delicious!

Martha Stewart Member

Rating: 5.0 stars

12/09/2019

                Great recipe & versatile. I’ve done Mexican chocolate or just add chocolate chips. Fave for my family and takes no time at all.

Rating: 5.0 stars

Rating: 5 stars

01/21/2019

                Followed the receipe,loved the cookie,the addition of chili powder is nice,may add 1/8 teas.additional next time.

Rating: 5 stars

11/06/2018

                Great flavor.  I’ll add more chili powder or cayenne next time.  Outside was crisp, inside moist.  Based on the reviews, I baked at 350 degrees (convection) for 12 minutes.  I also added a bag of dark chocolate chips.  Both great suggestions from earlier reviews.

Rating: 5 stars

04/30/2018

                I followed the receipe,with no changes,they are wonderful,crisp,and came out beautifully.They remind me of a crinkle cookie,but far superior.I appreciate the receipe,and it will be a go to.

Rating: Unrated

07/23/2017

                I made these cookies many years ago and this recipe is differently different then the one i have. I think its because i tweaked it i do that a lot. i used baking chocolate and other different ingredients.

Rating: Unrated

05/03/2017

                Has anyone noticed that this recipe is entirely different from the same [filtered]led recipe in MSL May 2017 page 66?  I made the magazine recipe and the cookies did not spread out.  The magazine says the oven should be at 325F which seems to be really different from 400.  I used cayenne as recipe suggested and the taste was good but they were shaped poorly and took a lot longer at 325.

Rating: 4 stars

01/31/2017

                Absolutely delicious, crispy on the outside and soft on the inside. Mine took around 15 minutes to bake but turned out amazing. I wouldn't recommend any more chili as I could definitely taste it but it wasn't super spicy. For sure making these again

Rating: 4 stars

Rating: Unrated

01/27/2015

                So I have a question. So who all used Chili powder and who all used Chile powder? Where do you find the Chile powder? Chili powder has other spices like salt, garlic, onion, cumin, etc... I assume Chile powder is just the peppers? Is that correct?

Rating: Unrated

01/02/2015

                Just made these — sticking pretty much to exact directions — and everyone loved them, even my young kids. Used ancho chill powder. Baked at 350 in a convection oven for exactly 14 minutes and they were perfect. Crisp on the outside and soft inside. I added about 6 oz. of semisweet chocolate chips and consensus was that they would have been a bit uninspiring without them. Next time, I'll also add a bit of cinnamon and ancho chile powder to the batter to up the flavor. Easy and quick to make.

Rating: 4 stars

12/08/2014

                Made these today. They were delicious. My butter was quite cold - frigid weather, so no extra flour needed. Tried both with and without chocolate chips. Without were less sweet and more to my taste. Will be a go to in my recipes.

Rating: Unrated

12/08/2014

                Sorry, I'm probably just not seeing it: What's the yield again on this recipe?

Rating: Unrated

08/07/2014

                I made these cookies using just a bit of extra flour than the recipe calls for (I use a very soft wheat flour for all my baking), then sandwiched them with a Kahlua buttercream - sensational!

Rating: 5 stars

03/05/2014

                Made these for a school Fiesta function and they were quite the talking point. Note on the yield: I doubled the recipe and downsized the cookies from Tablespoon scoops to teaspoon scoops - and turned out 152 cookies, over 12 dozen!

Rating: 2 stars

12/31/2013

                I made these, but i dont think they were a favorite of mine, just personal preference. Everyone who tried them loved them! I added an extra egg because in Switzerland the eggs are much smaller, so if you live in Europe I would recommend that!

Rating: 2 stars

Rating: 5 stars

11/05/2013

                These are very tasty: not too sweet.

Rating: 5 stars

09/01/2013

                I made these EXACTLY as the recipe says.  They are fantastic and because this recipe uses spices (in the chili powder) with chocolate they reminded of a Rick Bayless recipe.  The dough was easy to work with..I used a tablespoon to measure each just like the recipe stated.  they baked and were beautifully puffy--crisp on the edges and moist on the inside.  I froze them for an hour and then made ice cream sandwiches with them.  This is complimenting a mexican menu tonight...a big hit!  :)

Rating: 5 stars

06/20/2013

                I just baked these tonight, and they turned out beautifully and taste delicious! The chili powder adds a subtle spice and the cookies are crispy yet soft at the same time. I kept the oven at 375 degrees and used 3 teaspoons of baking powder for the cream of tartar, as suggested in one or more of the previous reviews. Martha's cookie recipes have never steered me wrong!

Rating: Unrated

12/01/2012

                I've made these cookies at least 3 times ths past year and they are always a hit! I make as directed but add cinnamon and chili to the batter. I've not had issues with the dough being too sticky to roll. I added chocolate chips once and they were even better.

Rating: Unrated

11/17/2012

                Just made these cookies and they turned out great!  I used self-rising flour and left out the cream of tarter and baking soda, I added the cinnamon to the cookies and then used another 2 teaspoons in the sugar mixture with the chili powder.  I baked them about 10 minutes and used a baking stone.  For anyone who thinks the dough is too sticky to work with, use a cookie scoop and dump in right into the sugar mixture and then roll it the sugar and spices before handling.

Rating: 4 stars

10/11/2012

                great cookies but I made some adjustments - oven 375 bake about 10 mins with rotation. I didn't have CoT so I just used 1.5 t of Baking Powder in place I also left out .5 c of sugar (the amount you roll them in) and put all the spices in the batter. added .3 c of almond butter - and they turned out great, sea salt can definitely add to this and next time i will experiment with different chili - but great  texture and taste!

Rating: Unrated

05/05/2012

                This cookie batter was so fluffy and sticky that I could not possibly roll it into balls. I did, however, spoon blobs onto the cookie sheet and sprinkle them with cinnamon sugar on the tops. The cookies baked to a nice consistency, soft on the inside. If I make these again, I think I'll add more flour so they're "rollable."

Rating: 5 stars

04/06/2012

                Amazing!  I read some of the reviews and decided to bake at 375 and add 6oz of chocolate chips.  I also added a small amount of cinnamon and ancho chile powder to the dough.  I made the sugar coating as directed.  This cookie is crisp on the outside, tender on the inside, yum!

Rating: 5 stars

02/19/2012

                I made this receipe ALMOST exactly as written.  I added vanilla and a few choc chips.  I was afraid of the heat of the chili pepper, so I added 2 tsps of McCormick Cocoa Chile Blend, and I am sorry I did...  There was NO kick whatsoever.
                
                Despite the fact that I burnt these cookies, and they spread (I'm embarrassed to say) from rim to rim on the sheet, I LOVED them, and will be making them again.
                
                My cookies were very crisp (maybe because I overcooked them), and not cakey, which was a plus 4 me.

Rating: Unrated

12/07/2011

                My daughter, who is the baker in the family, made these for me last year for a Christmas party and used Chipolte Pepper instead of Chile Pepper and they were the best I have ever had!   I am making them this year.

Rating: Unrated

11/27/2011

                I made these exactly to the letter including cream of tartar and baking soda, and ground chili powder.  They were very successful and greatly appreciated as a cookie for adult tastes.  I ended up with 38 large cookies, more crispy than chewy as I use a fan oven.   Happy baking...

Rating: Unrated

09/19/2011

                I also did not have cream of tartar on hand and used some of your advice and did 3 teaspoons of baking powder. I also added 1 teaspoon of vanilla extract and added 2 cups of chocolate chips. I did not roll the cookies in the sugar mixture, but added the 2 teaspoons of cinnamon and 1/2 teaspoon of cayenne pepper to the dry mixture and baked it into the cookies. The addition of the chocolate chips takes this to another level. These are quite possibly the best cookies I've ever had!!

Rating: Unrated

08/28/2011

                Sorry, I'm probably just not seeing it: What's the yield on this recipe?

Rating: Unrated

07/29/2011

                Putting chile powder in cookies doesn't necessarily make them "Mexican."  Where is the Ibarra Mexican Chocolate??  Now that's authentic!

Rating: 1 stars

07/02/2011

                Very easy batter to make. Delicious cookie!!!!

Rating: 1 stars

Rating: Unrated

06/02/2011

                I've made these quite a few times and they disappear quickly! The cookies are moist, and delicious! I haven't tried the chili powder, though. Can't wait to make and share these again.

Rating: Unrated

02/11/2011

                Mine came out puffed and cakey, they are delicious but I prefer a chewy cookie.  I used 2 tsp of baking powder instead of soda/tartar, is this really what would have made the difference?  Does anyone have any other tips?  I'd like to make them agaiin but have them look like the photo!

Rating: Unrated

01/25/2011

                Used Pamela's gluten free flour mix, put double the cinnamon and cayenne (in the dough and rolled on the surface), used 1 T baking powder instead of cream of tartar and baking soda, and baked at 350 F on silpat mats. You can actually taste the chile powder and it gives a nice tingle. They're nice and cakey inside with a satisfying firm outer layer.  Used my 1 1/2" cookie baller and it (would have) made 52 cookies (if I hadn't eaten about 1 cookie's worth of dough before any were cooked!) YUM!

Rating: Unrated

12/20/2010

                EASY

Rating: Unrated

12/19/2010

                I used Cayenne on half of these cookies and just cinnamon and sugar on the rest. I didn't really care for the Cayenne ones, but everyone else who tried these did. Also, I  didn't have any cream of tartar so used 3 tsp. of baking powder for the baking soda and cream of tartar. Maybe this is why my cookies puffed up and didn't look anything like the picture. Overall, I probably won't make this recipe again.

Rating: Unrated

12/18/2010

                I believe that the 400 degree temperature is too high.  The bottoms of mine were burning despite the fact that I did use parchment paper.  I tried a batch at 375 and then another batch at 350.  The 350 temp seemed to work best.  Also I would consider adding more sugar if you plan to eat them without hot chocolate.

Rating: Unrated

12/14/2010

                these are great, but the spices did not come through as much as I hoped. I also added chocolate chunks to half of them, and that was even better!

Rating: Unrated

12/06/2010

                Yum!  I really like how cayenne makes the back of your throat warm, so I think I'll try that next time.

Rating: Unrated

12/03/2010

                These were great and they looked just like the pictures but I made them gluten-free by using a gluten-free flour mix and adding 1/2 teaspoon xanthan gum. Otherwise I did everything exactly as in the recipe. The flour mix I used was 2 parts fine brown rice flour, 2/3 cups potato starch and 1/3 cup tapioca but I think any all purpose gluten free flour blend would work.

Rating: Unrated

11/30/2010

                I made this recipe for a friend for her birthday, it was a huge success!  These cookies are delicious although next time i will add hotter chile i really liked the warming sensation and it could only get better with a hot chile.  :)

Rating: Unrated

11/29/2010

                I am in love with the Martha Stewart Cookies App for iPad! I baked these cookies today and used the 1/2 teaspoon of ground chipotle pepper. I admit that I was very nervous, but the chipotle powder really enhances the chocolate flavor of the cookie and there's a nice warming effect afterwards. These cookies are perfect for the cold rainy weather we seem to be having here today.  


                    
                Recently a lot of my Martha baking recipes have turned out just "ok.l. But these are phenomenal!  I made the recipe exactly as is, except used half the chili powder because I was admittedly fearful of the spice in a cookie. But it's a great addition; next time I will use the full amount. I used McCormick "chili powder" as that's what I assumed the recipe meant (I didn't watch the video so I haven't seen these being made).  They came out about 2" and cakey; unlike the photo.  


                    
                These taste just like Mexican hot chocolate.  They're so good.  I actually wasn't sure which chili powder to go with but decided on 1/2 teas. of Chipotle, it was perfect.  Thanks, Martha.

Rating: Unrated

11/28/2010

                These cookies are awesome! I made 1/2 with chili powder and half with out and I liked the one with chili powder more. You can't taste the spice at all, but there is a little more flavor. Even my spiceaphobic boyfriend liked them!

Rating: Unrated

11/27/2010

                It'd be helpful to be more explicit about chile powder in the list of ingredients. Some might think chili powder is what's being called for, the blend of cumin and oregano and chile and such that's used in savory chili recipes.

Rating: Unrated

11/26/2010

                quit asking for nutritional information.  If you are so concerned, use your head and think before you eat!  A little hint...if there is sugar and shortening in it - don't eat it.  Let the rest of us that have some control, enjoy.  


                    
                It will soon be the year 2011...could you please come out of the Dark Ages and provide nutritional information!!!  


                    
                Gingeram - in the video Martha says you can freeze the dough and then slice and bake.

Rating: Unrated

09/23/2010

                Can these cookies be frozen successfully?

Rating: Unrated

07/08/2010

                I loved them too! You can see how mine turned out here: http://marthaandme.wordpress.com/2010/03/18/mexican-hot-chocolate-cookies/

Rating: Unrated

06/20/2010

                I went on a baking spree and baked 3 types of cookies, this being one of them.  My family and friends absolutely loved it.  They stayed pretty well in plastic ware for a little over a week.

Rating: Unrated

06/06/2010

                Delicious!  They taste just like hot chocolate :)  Just finished making these and both hubby and I gave them a big thumbs up.  Made 2 dozen without chili powder and 1 with.  Assumed it meant a spicy chili powder so I used cayenne... Overall it gives the cookie more depth of flavor and tones the sweetness and there is just a hint of spicy aftertaste YUM!

Rating: Unrated

05/23/2010

                i absolutely LOVED these. i dont like things too sweet so i only used a little more than half the sugar. i cannot wait to make these again. killer. also it's super easy to make a few tame ones, in the same batch. since the spices are only in the powder you roll them in, not in the dough themselves. A

Rating: Unrated

05/07/2010

                I used  regular mexican chocolate  and added less sugar, they are really tasty!!!!!

Rating: Unrated

05/03/2010

                cerine, baking powder can be used as  a substitute for [cream of tartar   baking soda].  In other words, leave out both the 2 tsp. cream of tartar AND the 1 tsp. baking soda, and substitute 3 tsp. baking powder.

Rating: Unrated

05/01/2010

                can I replace cream of tartar by baking powder ? I never use them and do not know what they are used for in baking!

Rating: Unrated

04/30/2010

                I would love to try some of these recipes, but I need nutrition info.  Why is it never given, or am I missing something?

Rating: Unrated

04/29/2010

                Good chocolate flavor. It's a little crispy on the outside and soft on the inside. Don't taste the chili powder though. Delicious!

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