When you're in my line of work, you make a lot of sweets and it can be hard to keep track of them all. It has its upsides—there's something kind of fun about stumbling upon a recipe that I made and loved...and forgot about. These cookies, which I created for a Cinco de Mayo party a few years ago, are a prime example.
These cookies pay homage to the spicy-sweet flavors found in mole. Ancho chile powder adds a subtle, smoky heat that deepens the flavor of the chocolate. With a sprinkling of powdered sugar these fudgy chocolate coins are sure to be a hit (on Cinco de Mayo or any other day).
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon ancho chili powder, plus more for garnish
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 large eggs
- Confectioner's sugar
Preheat oven to 350°F. Grease or line two baking sheets.
In a medium bowl, whisk together cocoa powder, flour, salt, and chili powder.
In a large bowl, beat together butter and sugar until light and fluffy, about 4 minutes. Mix in eggs and beat for another minute. Beat in flour mixture and continue to beat until dough has become smooth and cohesive, about two minutes.
Split dough in two equal parts. Roll each half into a 1 1/2 inch wide log. Wrap each log in plastic wrap. Let dough chill in refrigerator for 1 hour.
Cut dough logs into 1/2-inch thick coins. Arrange coins on baking sheets. Bake until evenly lightened in color but still chewy in texture, about 16 minutes. Let cookies cool before dusting with confectioners sugar and extra ancho chili powder, if desired.