Mexican Milk Chocolate Cookies
These cookies are thin and chewy and perfect for making ice cream sandwiches or dunking into a glass of ice cold milk. Recipe adapted from Joy the Baker.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 dozen
Ingredients
- 1 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 cup unsalted butter, still quite cold
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- pinch of cinnamon
- 2 3/4 cup all-purpose flour
Instructions
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Preheat oven to 375°F. Cream butter and sugars together until pale and fluffy, about 5 minutes. Add eggs in one at a time, beating well after each addition. Mix in the vanilla, cream of tartar, baking soda, salt, cocoa powder, and cinnamon. Beat together one last time and make sure all the dough is a nice even brown. Mix in the flour just until the dough comes together. Over-mixing at this point makes for sad cookies. Scoop dough into tablespoon-sized mounds onto a parchment covered baking sheet. Bake about 9-10 minutes, just until the edges are set. Enjoy!