makes: 3 dozen
¼ cup all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons ground cinnamon
½ teaspoon baking powder
⅛ teaspoon salt
8 tablespoons butter
½ cup granulated sugar
1 cup semisweet chocolate chips, optional
Preheat oven to 350°F.
Lightly grease cookie sheets or line with parchment paper.
Combine flour, cocoa, cinnamon, baking powder, and salt; set aside.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Gradually stir in dry ingredients.
Fold in chocolate chips.
Drop by the spoonful on to cookie sheets about 2" apart.
Bake 8-10 minutes or until set.
Transfer to wire racks to cool.
Heather says: Very rich but good.
Casey Cole from Tennessee says: I made the cookies for my Spanish class and they were a big hit with everyone! They just seemed to melt in your mouth, and they weren’t too chocolaty, but the chips made them absolutely perfect! Now I’m making them as a birthday present for a girl who fell in love with them, these cookies are so good!
Laurie says: I gave the Mexican Cinnamon-Chocolate cookie a try. It did make an unusually light batter (more like frosting than dough) but they baked up yummy. I didn’t haven’t morsels on hand, so I made it without… but added a dusting of confectioner’s sugar for appeal. They were a hit. Thanks.
Tracey from Georgia says: These cookies are a chocolate-lover’s delight . . . definitely include the chocolate chips. They made it onto my cookie baking list for a second Xmas in a row, which is a great compliment b/c I usually only make four cookie recipes per Xmas and I always leave room for new recipes – this is a keeper!
Sandy from Arizona says: The batter when first placed on the cookie sheet is not very appealing, but have faith! These cookies are excellent! This is my first time to ship cookies for the holidays and am so glad I chose to try this recipe. Definitely use the chocolate chips … they really add to the flavor. Thanks so much!!! superb, will definitely make again a keeper! December 3, 2006