for this recipe Mexican Hot Chocolate Cookies
|¾ cup||brown sugar|
|1 package||Pudding Supreme Chocolate|
|1 tsp||vanilla extract|
|¼ cup||cocoa powder|
|1 tsp||baking soda|
|2 cup||chocolate, chopped|
|¼ tsp||cayenne pepper|
Pre-heat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
In a medium sized mixing bowl, combine; flour, baking soda, and salt, set aside.
Mix cocoa powder with sugar separately first. Using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream cocoa mixture, butter and brown sugar together until smooth. Add in pudding mix, eggs, and vanilla. Continue to beat for one minute on medium speed.
Gradually add the dry ingredients to the wet ingredients, mix until combined. Fold in chocolate chips.
In a small bowl combine ¼ cup sugar, cinnamon, cayenne, and nutmeg. Form the dough into 1 ½ tablespoon sized balls and roll in cinnamon sugar mixture. Place cookies about 3-inches apart, on prepared baking sheet.
Bake cookies for 10-13 minutes, or until cookies are set in the centre and begin to crack.