Combine the flour, cocoa, baking soda, and salt in a medium bowl.
Mix thoroughly with a whisk and set aside. Combine the sugars in a
small bowl and mix well with your fingers pressing out any lumps.
(Combine in a food processor if lumps are stubborn.)
In a medium mixing bowl, using a hand mixer, beat the butter and
margarine until creamy. Add sugar mixture, cinnamon, peppers,
and vanilla. Beat on high speed for about 1 minute. Beat in the egg
white and until the mixture is smooth. Stop the mixer. Add the flour
mixture, beating on the lowest speed, just until incorporated.
Gather the dough together with your hands and form it into a neat
log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed
paper or plastic wrap. Fold or twist ends of the paper without
pinching or flatting the log. Refrigerate at least 45 minutes, or until
Put the oven racks in the upper and lower third of the oven and
preheat to 350 degrees F. Line baking sheets with parchment paper
or aluminum foil.
Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch
thick. Arrange the cookies, 1-inch apart, on the prepared baking
sheets. Bake 12 to 14 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
Remove the baking sheets from the oven and use a metal spatula to
transfer the cookies to a wire rack to cool. Allow the cookies to cool
completely before storing or stacking. Store in an airtight container
up to 2 weeks, or freeze up to 2 months.
To spice things up, after the cookies are baked, let them cool on a
wire rack, drizzle with dulce de leche and sprinkle chopped
almonds on top.
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