Mexican Hot Chocolate Cookies
Spice up the cookie platter with these crumbly, chocolatey cookies with a kick of LorAnn's Jalapeño Super-Strength!
Ingredients
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
½ cup (1 stick) unsalted butter
1½ cups granulated sugar
1/3 cup chocolate hazelnut spread
2 eggs
2 teaspoon LorAnn Organic Madagascar Vanilla Extract
1/2 teaspoon LorAnn Jalapeño Super-Strength
12 ounces semisweet chocolate chips
Directions
1. Preheat oven to 350°F. and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa, baking soda, salt, and cinnamon for 30 seconds. Set aside.
3. In a large bowl, using a mixer, cream butter, sugar and hazelnut spread until light and fluffy, about three minutes.
4. Add eggs, vanilla extract and jalapeño flavor and mix until combined. With mixer on low speed, add flour mixture in two additions, until just combined.
5. Stir in chocolate chips.
6. Drop by rounded tablespoons onto prepared baking sheet and bake for 8 - 10 minutes.
Makes about 2.5 dozen cookies.
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