Mexican Hot Chocolate Cookies
Delightful cookies combining rich chocolate and warm spices, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon and level the flour for accuracy.
- 1/2 cup unsweetened cocoa powder For a richer flavor, consider using dark cocoa.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper Adjust to taste for desired spiciness.
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Mix-ins
- 1 cup chocolate chips (semi-sweet or dark)
- 1/2 cup powdered sugar For rolling the cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper. Whisk until well blended.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture. Mix until fully combined.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
Baking
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spaced about two inches apart.
- Roll each dough ball in powdered sugar before placing them back on the baking sheet.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
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Notes
For a richer chocolate flavor, try swapping half of the cocoa powder for higher-quality dark cocoa. Store leftovers in an airtight container to keep them fresh and chewy.