Mexican Hot Chocolate Cookies
Indulge in the delightful flavors of Mexican Hot Chocolate Cookies, blending rich chocolate with a kick of cinnamon and cayenne pepper for a unique treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 250g
- 1/2 cup unsweetened cocoa powder 50g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened 225g
- 3/4 cup granulated sugar 150g
- 1/2 cup brown sugar 100g
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips 175g
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, ground cinnamon, cayenne pepper, baking soda, and salt.
- In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until creamy and well combined.
- Add the eggs and vanilla extract to the butter mixture and mix until fully incorporated and smooth.
- Gradually add the dry mixture to the wet mixture, stirring until well combined. Avoid overmixing.
- Fold in the dark chocolate chips gently.
Baking
- Using a tablespoon, scoop portions of cookie dough onto prepared baking sheets, leaving enough space between each scoop.
- Bake in the preheated oven for 10-12 minutes until edges are set but centers remain slightly soft.
- Cool cookies on the baking sheets for 5 minutes before transferring them to a cooling rack.
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Notes
Serve warm with milk or coffee. These cookies can be arranged on a platter and dusted with powdered sugar, or paired with ice cream for an indulgent treat. Store in an airtight container at room temperature for up to one week.