1 cup milk chocolate chips (or milk chocolate cut into 1/2” pieces)
2/3 cup Nestle Abuelita Authentic Mexican Hot Chocolate Drink Tablet (grated)
1/2 cup granulated sugar (for rolling)
2 tsp. ground cinnamon
Directions
Preheat the oven to 375ºF/190ºC/gas 5. Line three rimmed baking sheets with parchment paper.
Make the cookies. In a medium mixing bowl add 2 1/2 cups flour, 1/2 cup cocoa powder, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp cayenne pepper, 1/2 tsp nutmeg, and 1/4 tsp black pepper. Fit the KitchenAid® 7-Speed Hand Mixer with the turbo beater attachments. Place the beaters into the bowl and turn to speed 2. Mix until just combined. Turn the mixer off and set the bowl aside.
In a large mixing bowl add 1 cup butter, 1/3 cup granulated sugar, and 1/3 cup brown sugar. Place the beaters into the bowl. Turn the mixer to speed 2 then after 20 seconds increase to speed 5, beating until pale and fluffy, 3-4 minutes. Reduce the speed to 3 and while mixing, add 1 tsp vanilla extract, and 2 eggs one at a time, beating until fully incorporated, about 1 minute. Stop the mixer to scrape down the bowl and beaters with a spatula as needed.
Place the beaters back in the bowl. Turn the mixer to speed 3 and slowly add the flour mixture to the bowl in 3 additions, followed by 1 cup milk chocolate chips and 2/3 cup grated Mexican chocolate, mixing until just combined. Turn the mixer off, and scrape the dough off of the beaters. Finish mixing the dough by hand using a spatula to make sure everything is incorporated.
In a shallow dish add 1/2 cup granulated sugar and 2 tsp cinnamon. Mix to combine.
Form the cookies. With a cookie scoop or spoon, scoop a rounded tablespoon amount of dough. Roll each portion into a 1” ball, and then gently roll the ball in the cinnamon-sugar mixture.
Space the cookies 2 inches apart on the prepared baking sheets. Place in the oven and bake the cookies until the edges start to set and the tops of the cookies are puffed and cracked, 10-11 minutes, rotating the pans halfway through baking.
Let the cookies cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
