TheBanyanTree: Amazing new cookies

[Laura]

I've got to share this with y'all.

My son, the 15 year old budding chef, took it upon himself to come up with a completely 
new recipe for this holiday season.

See, we're not going to try and give expensive gifts to people who already have everything 
they need.  Instead, we're going to make batches of treats that most folks won't make for 
themselves.  For example, we're planning to make Chocolate Covered Cherry Cookies, 
Amazing Homemade Toffee, Chocolate Thumbprint Cookies, Shortbread Thumbprint 
Cookies, Gingerbread Cookies (and the traditional gingerbread house for decorating), and 
we've already made the Christmas Puddings.  But that wasn't enough for Matt.  He wanted 
to come up with something new and exciting.  And By Golly, he did it!

He spent part of the afternoon perusing my recipe book.  "Sheesh, Mom.  You have got a 
LOT of dessert recipes!"  What can I say - I'm a sugarholic.  He reviewed cookie recipe after 
cookie recipe, trying to determine what would be the best combination of ingredients to 
make his cookie just the way he wanted it.  It already had a name, he just had to get the 
proportions right.  "Mexican Hot Chocolate Cookies"

He made a test batch this evening.  I gotta tell you, these are some DARN FINE cookies!  
Sweet, but not too sweet, chocolatey, but not too much so.  A taste of cinnamon and a dash 
of cayenne, just enough to make it tingle on the way down.  WOW!  These are good 
cookies.

Here's his recipe.  He said he didn't mind if I shared it, as long as I gave him his credit.  I 
would ask the same of you.

Matt's Mexican Hot Chocolate Cookies

2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup cocoa powder
2 tsp cinnamon
1/2 tsp cayenne pepper

2 sticks (1/2 pound) butter (room temperature)
1 1/2 cups packed dark brown sugar
1 cup white granulated sugar
2 eggs (room temperature)
1 tsp vanilla extract

Instructions:
Preheat oven to 350°F.  Sift together dry ingredients, and set aside.
Cream together butter and sugars until light and fluffy.  Add eggs one at a time and beat 
until completely incorporated.  Slowly work in the flour mixture until it forms a thick dough.  
Use 1 1/2 Tbsp scoop, and portion dough onto greased cookie sheets.
Bake for 10 - 13 minutes, until the cookies are puffy.  They will collapse as they cool.
Makes 3 dozen cookies.

These cookies are crispy around the edges, and chewy in the middle.  They are sweet and 
spicy and wonderful with coffee!!

I'm so proud of Matt.  He scored a home run on his first time at bat!

-- 
Laura
wolfljsh at gmail.com
http://wolfsinger.wordpress.com