Monday, November 21st, 2011
It’s only a few days before Thanksgiving. I should probably be making pie crusts but instead I’ve been baking cookies and watching reruns of 30 Rock.
P.S. I’m buying my pie crusts this year.
P.P.S. My dogs have been asleep since about 20 minutes after they woke up this morning. Sometimes I want their life.
These cookies were supposed to be vegan…until I used cow milk. They’re still delicious! There’s chili powder in there. It’ll wake up your mouth and open your eyes.
I keep forgetting about the spice factor until taking a bite. Hello! Let’s start the week on a chocolatey note, shall we?
Mexican Hot Chocolate Snickerdoodles
Barely adapted from Post Punk Kitchen
Makes two dozen cookies
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons milk
1 1/2 teaspoons vanilla extract
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon chili powder
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in vanilla extract.
Stir in remaining ingredients. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.