Mexican Hot Chocolate Cookies

Let's talk about cookies. Cookies are so easily accessible--they're simple to make, easy to eat, almost everyone likes cookies. Cookies are the great uniter. These cookies are not that kind of cookies. These cookies aren't for the faint of heart, y'all.

With a kick of cayenne, and a bit of espresso thrown in for good measure, these Mexican Hot Chocolate Cookies are best made for the people in your life that have a more adventurous sweets palette. Make these for the kind of person that lost her stuff when she first saw a Mo's Bacon Bar. Make these for the kind of person who will try anything once.

Sure, you could bring these into the office, you could share them with your kids. Don't say I didn't warn you, because while these cookies may be my new favorites (looking at these pictures makes me crave another), they have a kick that can't be ignored.

Mexican Hot Chocolate Cookies

from Back in the Day Bakery Cookbook
Makes about two dozen cookies

Ingredients
   1 1/4 cups unbleached all-purpose flour
   1/2 cup almond flour
   1/2 pound (2 sticks) unsalted butter, at room temperature
   1/2 teaspoon pure vanilla extract
   1/2 teaspoon pure almond extract
   1 cup packed light brown sugar
   1/2 cup Dutch-processed cocoa powder (I used dark chocolate cocoa powder)
   1/2 teaspoon ground cinnamon
   1/4 teaspoon espresso powder or finely ground coffee
   1/2 teaspoon fine sea salt
   1/4 teaspoon cayenne pepper
   1/2 cup mini semisweet chocolate chips
   About 1/4 cup granulated sugar for dusting

Directions 

1. Line two cookie sheets with parchment paper.
2. Whisk the flours together in a medium bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), cream the butter, vanilla, and almond extract until the mixture is pale in color, 1 to 2 minutes. Turn the speed down to low, add the brown sugar, cocoa, cinnamon, espresso, salt, and cayenne pepper, and continue to mix until the mixture is smooth, 2 to 3 minutes. Add the flour mixture in thirds until just combined. With the mixer running, sprinkle in the chocolate chips, mixing until just combined.
4. Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. 
5. Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading.
6. Flatten each cookie with a cookie stamp dusted with granulated sugar, or gently flatten each cookie with the palm of your hand and then dust the tops with sugar. They will have little cracks in the top. Refrigerate the cookies for at least 1 hour, or up to 5 hours.
7. Position a rack in the lower third of the oven and preheat the oven to 350 F.
8. Bake the cookies, one sheet at a time, for 8 to 10 minutes, rotating the pan halfway through the baking time for even doneness. Cool the cookies completely on wire racks. Store the cookies in an airtight container for up to 3 days at room temperature.