Holidays are usually all about tradition and that mentality carries through to the seasonal sugary treats. Making peppermint bark and decorating sugar cookies will always have a place in my holiday baking, but this year, I wanted to kick things off with something non-traditional. These Mexican hot chocolate cookies were easy to make and delicious. The outside was crisp, the inside was chewy, and the flavor was delightfully unexpected. Next time, I’ll probably use a little more chile powder than the recipe calls for — a bit of extra heat will brighten the dark cocoa I used.