Christmas Cinnamon Hot Chocolate Cookies
These delicious and melted in your mouth cookies don't last long.
Yield
36 servingsPrep
36 minCook
16 minReady
105 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
Mexican style, unsweetened, plus 1 tablespoon or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder |
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
brown sugar
light, packed, plus 1 tablespoon |
*
|
| ½ | cup |
sugar
plus 1 tablespoon |
|
| 3 | tablespoons |
butter
at room temperature |
|
| 3 | tablespoons |
canola oil
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | pinch |
black pepper
freshly ground, generous pinch |
*
|
| 1 | pinch |
cayenne pepper
generous pinch |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
egg whites
|
|
| 4 | tablespoons |
chocolate chips (semi-sweet)
melted, for drizzling on top, optional |
|
| ⅓ | cup |
candy canes
crushed |
* |
| ⅓ | cup |
almonds
toasted and finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
Mexican style, unsweetened, plus 1 tablespoon or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder |
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
brown sugar
light, packed, plus 1 tablespoon |
*
|
| 118 | ml |
sugar
plus 1 tablespoon |
|
| 45 | ml |
butter
at room temperature |
|
| 45 | ml |
canola oil
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1 | pinch |
black pepper
freshly ground, generous pinch |
*
|
| 1 | pinch |
cayenne pepper
generous pinch |
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | large |
egg whites
|
|
| 6E+1 | ml |
chocolate chips (semi-sweet)
melted, for drizzling on top, optional |
|
| 79 | ml |
candy canes
crushed |
* |
| 79 | ml |
almonds
toasted and finely chopped |
*
|
Directions
Whisk the flour, cocoa, baking soda, and salt in a medium bowl until well mixed and set aside.
Add the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Mix with a food processor if lumps are stubborn.)
In a bowl with an electric mixer, cream the butter and canola oil until creamy.
Add sugar mixture, cinnamon, peppers, and vanilla.
Beat on high speed for 1 to 2 minutes.
Beat in the egg white and until the mixture is smooth.
Turn off the mixer.
Beat in the flour mixture on the lowest speed, just until combined.
Gather the dough together with your hands and form it into a neat log, 9 to 10-inch long by 1½- inch in diameter.
Wrap in plastic wrap or waxed papper.
Fold or twist ends of the paper without pinching or flatting the log.
Refrigerate at least 45 minutes, or until you are ready to bake.
Arrange the oven racks in the upper and lower third of the oven and preheat to 350℉ (180℃).
Line baking sheets with parchment paper, baking mat or aluminum foil.
Use a sharp knife to slice rounds of chilled dough, a scant ¼ inch thick.
Arrange the cookies, 1-inch apart, on the prepared baking sheets.
Bake 12 to 15 minutes.
Rotate the baking sheets from top to bottom and front to back about halfway through.
Cookies will puff and crackle on top, and then begin to settle down slightly when done.
Remove the baking sheets from the oven and use a metal cookie spatula to transfer the cookies to a wire rack to cool.
Let the cookies cool completely.
Store in an airtight container up to 2 weeks, or freeze up to 2 months.
For topping the cookies:
After the cookies are baked, let them cool on a wire rack, melt the chocolate and drizzle on top if desired, then sprinkle crushed candy canes and chopped almonds on top
