Mexican Hot Chocolate Cookies Recipe with Spicy Kick
Indulge in these delightful Mexican Hot Chocolate Cookies infused with cocoa, cinnamon, and a hint of cayenne pepper for a spicy touch.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Sifted
- 1/2 cup unsweetened cocoa powder Quality cocoa enhances flavor
- 1 teaspoon ground cinnamon Freshly ground preferred
- 1/4 teaspoon cayenne pepper Adjust to taste
- 1 teaspoon baking soda
- 1/4 teaspoon salt Enhances sweetness
Wet Ingredients
- 1 cup unsalted butter, softened Room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar Packed
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup dark chocolate chips Semi-sweet or milk chocolate can be used
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, cinnamon, cayenne, baking soda, and salt until well blended.
- In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until creamy, about 2-3 minutes.
- Add the eggs and vanilla extract to the butter mixture and mix until fully incorporated.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Fold in the dark chocolate chips gently.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each.
- Bake in the preheated oven for 10-12 minutes until edges are set and centers are slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
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Notes
Serve with cold milk or warm vanilla ice cream. Consider resting the dough in the fridge for 30 minutes before baking for better texture.