Mexican Hot Chocolate Cookies Recipe

Ingredients

• 1 cup all-purpose flour
• 1/2 cup plus 1 teaspoon unsweetened Mexican cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 1 teaspoon light brown sugar, packed
• 1/2 cup plus 1 teaspoon granulated sugar
• 6 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1 generous pinch cayenne pepper
• 1 generous pinch black pepper
• 1 teaspoon vanilla extract
• 1 egg white
• 1/2 cup dulce de leche
• 1/4 cup sliced almonds

Instructions

1. Mix 1 cup of all-purpose flour, 1/2 cup plus 1 teaspoon of unsweetened Mexican cocoa powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt in a bowl until well combined. Set aside.
2. In another bowl, mix 1/2 cup plus 1 teaspoon of light brown sugar and 1/2 cup plus 1 teaspoon of granulated sugar by hand until all lumps are gone. Set aside.
3. In a mixer, whip 6 tablespoons of butter until creamy and smooth.
4. Add the sugar mixture, 1/2 teaspoon of ground cinnamon, a generous pinch of cayenne pepper, a generous pinch of black pepper, and 1 teaspoon of vanilla extract to the butter; mix on high for one minute until well combined.
5. Add 1 egg white and mix until smooth and fluffy.
6. On low speed, add the flour mixture until just combined, taking care not to overmix the dough.
7. Turn the dough onto a sheet of waxed paper and gently shape it into a log about 10 inches long. Roll it in the wax paper, then chill in the fridge for at least 45 minutes.
8. Place oven racks in the upper and lower thirds of the oven and preheat to 350°F.
9. Line a baking sheet with waxed paper.
10. Slice the chilled dough into 1/4-inch thick rounds with a sharp knife, placing them about an inch apart on the prepared cookie sheet.
11. Bake cookies on the lower rack for 5 minutes, then move the cookie sheet to the top rack, turning it so the cookies that faced the front are now facing the back. Bake for another 5-6 minutes.
12. Remove from the oven and allow to cool on a cookie rack.
13. Once cooled, spread a thin layer of dulce de leche on top of each cookie and sprinkle with sliced almonds.