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Mickey’s Spiced Cocoa Crinkles
Inspired by Mexican Hot Chocolate, Mickey's Spiced Cocoa Crinkles are a rich chocolate cookie with a hit of cinnamon and cayenne. These slightly spicy cookies are perfect with a glass of milk!
Prep Time 15 minutes
Cook Time 14 minutes
Rest Time 2 hours
Total Time 2 hours 29 minutes
Servings 6 cookies
Ingredients
Spiced Chocolate Crinkle Cookies
- 4 ounces bittersweet chocolate, chopped
- 10 tablespoons all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon cayenne
- ¼ cup unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla extract
- 2 ½ tablespoons milk
- ¼ cup granulated sugar, for rolling
- 1 teaspoon ground cinnamon, for rolling
Instructions
Spiced Chocolate Crinkle Cookies
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Melt the chocolate using a double boiler or in the microwave, stirring every 30 seconds. Set aside to cool.
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In a small bowl, combine the flour, cocoa powder, baking powder, ground cinnamon, cayenne, and salt. Set aside.
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In a medium bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla, and melted chocolate and beat until combined. On low speed, beat in half of the flour mixture, then the milk, and then the second half of the flour mixture. Beat until combined.
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Wrap the dough in a piece of plastic wrap and chill in the refrigerator until firm, about 2 hours.
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Preheat the oven to 350 F. Line two baking sheets with parchment paper. Place the granulated sugar and the ground cinnamon in a small bowl.
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Make 6 1-inch dough balls and 12 ½-inch dough balls. Roll each dough ball in granulated sugar. Place the 4 large dough balls on the one baking sheet, 2 inches apart from each other. Place two small dough balls at the top of each large dough ball to make Mickey ears.
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Bake for 14 minutes or until the top surface is cracked. Place the entire baking sheet on a wire rack and let cool.