Excuse me while I smack my lips for a minute thinking about these Mexican Hot Chocolate Cookies. They have just enough spice to keep you entertained, and every taste is chewy and baked to perfection.
Preheat oven to 400F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and ¼ teaspoon chipotle chile.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1 ½ cups sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Fold in chopped chocolate.
In a small shallow bowl, combine remaining ¼ cup sugar, 1 teaspoon cinnamon, and ¼ teaspoon ground chipotle. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 3 inches apart.
Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.