Mexican Hot Chocolate Cookies
Mexican hot chocolate cookies combine rich chocolate flavors with a hint of cinnamon and chili powder, creating a perfect balance of sweetness and spice in a soft, gooey cookie.
Ingredients
For the cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper (optional) Adds spice, adjust to taste.
- 2 cups semisweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper.
- Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the semisweet chocolate chips.
Baking
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
- Bake for 10 to 12 minutes, or until the edges look set but the centers remain soft.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve with a glass of cold milk, or dust with powdered sugar for an elegant finish. Store in an airtight container for freshness.