Mexican Chocolate Slice-and-bake Cookies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup dutch-processed cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon fine salt
• 8 tablespoons unsalted butter, at room temperature (1 stick)
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1/2 teaspoon vanilla extract

Recipe

• 1 whisk together flour, cocoa, baking powder, spices, and salt.
• 2 in work bowl of a stand mixer outfitted with flat beater blade, beat butter and both sugars on medium speed until very light and fluffy, at least 5 minutes. scrape down bowl and beater with rubber spatula.
• 3 add egg and vanilla and beat on medium until incorporated.
• 4 turn speed down to low and add flour mixture a spoonful at a time. mix just until combined.
• 5 divide dough in two equal pieces. form each piece into a log 1-1/2" across. wrap tightly in plastic wrap and refrigerate at least 2 hours, or up to 3 days. (you can freeze up to 1 month - just thaw in refrigerator overnight before continuing.).
• 6 preheat oven to 350f and place racks in upper middle and lower middle positions.
• 7 slice logs 1/4" thick. place discs 1/2" apart on 2 baking sheets - you should get about 20 cookies on each sheet.
• 8 bake 6 minutes. rotate each sheet back-to-front, and swap racks top-to-bottom. bake another 6-7 minutes, until edges are firm but centers are still soft.
• 9 place sheets on wire racks and cool 5 minutes, then transfer cookies to racks to cool complete. store in an airtight container at room temperature, up to 3 days.