What sets Mexican chocolate apart is the addition of cinnamon and sometimes other spices. It can be difficult to find, though, so we made our own custom blend of cocoa powder, cinnamon, and a touch of cayenne to add to this cookie dough. Form the dough into logs, refrigerate, and then slice-and-bake whenever you’re in the mood for a cookie with a deep, chocolaty flavor and a little kick of spiciness at the end.
Game plan: The dough logs can be frozen for up to a month—just wrap the plastic-covered logs tightly in aluminum foil before freezing. Thaw in the refrigerator overnight before slicing and baking.