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Mexican Hot Chocolate Cookies

Happy Cinco de Mayo!!! I thought we’d celebrate around here by baking up a batch of these gooey, fudgy Mexican hot chocolate cookies. I’m not always keen on the whole sweet and spicy thing, but I thought today called for something special.

Mexican Hot Chocolate Cookies

A few weeks ago I stumbled upon a recipe for über chocolate cookies. They sounded absolutely divine. So I hopped in the kitchen, played around with the recipe a bit and whipped up a batch of these beauties. Now I know some of you who are reading this are probably thinking that I’ve lost my mind. But you’d be surprised what adding cinnamon to a chocolate recipe will do. And chili pepper, well that is a little crazy but it works. These Mexican hot chocolate cookies are like biting into a brownie, only with a spicy kick. I’ve adjusted the recipe to fit our tastes, which is more cinnamon and less pepper, but it’s still enough to tickle your tongue a bit.

Mexican Hot Chocolate Cookies

To start off you’re going to want to set up a double boiler. I like to use a small saucepan and a medium size glass bowl. Melt the unsweetened chocolate, 1 c. of the bittersweet chocolate and the butter together until they get nice and melty. Allow to cool while you work on the rest of the ingredients. For this recipe the sugar is whipped with the eggs and vanilla. It helps add volume and tenderness to these cookies. Much like you’d do if you were making a flourless chocolate cake. Once the mixture is pale and ribbon-like, you’ll add the cooled chocolate that you melted. Next whisk together all of the dry ingredients and gradually incorporate into the chocolate mixture. If you don’t want to add the pepper (or cinnamon), make sure to omit those ingredients in the previously mentioned step. Now that the base of the cookie has been mixed together, fold in the chocolate chunks and allow the batter to sit. Resting allows it to firm up and become brownie-like. It’s a necessary step, so don’t skip it! Scoop the batter onto the prepared sheets, place into the oven.

Mexican Hot Chocolate Cookies

The cookies are done when the tops get shiny and cracked, about 10-12 minutes or so. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dive in while the cookies are still warm and gooey. You won’t regret it. I hope you’ll get a little adventurous and spice up your day with these super chocolatey cookies!

Can you Make in Advance and Freeze the Dough?

Yes, you can make these in advance and freeze them. Just scoop the cookie dough into balls as you would when preparing to bake them, then place them on a silicone or parchment lined baking sheet. Freeze them for an hour, or until they are solid and then transfer them to a freezer zip-top bag. Finally, squeeze out the air, zip the bag and store in the freezer.

Mexican Hot Chocolate Cookies Recipe

Deep, dark and fudgy, these Mexican hot chocolate cookies are incredibly intense! Hints of cinnamon and chili pepper take these cookie to a whole new level!
5 from 1 vote
Pin Rate
Course: Cookies, Dessert
Cuisine: Mexican
Prep Time: 20 mins
Cook Time: 12 mins
Servings: 20
Calories: 177kcal
Author: Life Made Simple Team
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Ingredients

  • 6 Tbsp all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup unsweetened baker's chocolate - chopped
  • 1 cup bittersweet chocolate (60-70% cacao) - wafers or chopped chocolate
  • 5 Tbsp butter
  • 2 eggs - room temperature
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ancho or chipotle chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1 cup bittersweet or semisweet chocolate chips or chunks

Instructions

  • Preheat to 350 degrees. Line two cookie sheets with parchment paper or Silpat mats, set aside.
  • Set a medium size bowl over a small saucepan of simmering water. Add the unsweetened chocolate, bittersweet chocolate and butter. Stir until the the chocolate and butter are melted and smooth. Remove the bowl from the heat and set aside to cool for 10 minutes.
  • In the bowl of a stand mixer whip together the sugar, eggs and vanilla on medium-high speed until the mixture becomes pale and fluffy, about 1 minute. Reduce the speed to low, and add in the melted chocolate and beat until incorporated, about 30 seconds.
  • On a separate mixing bowl, whisk together the flour, baking powder, cinnamon, chili powder, cayenne pepper and salt. With mixing speed on low, gradually add the dry ingredients, mixing until combined. Remove the bowl from the stand and fold in the bittersweet or semisweet chocolate chips or chunks.
  • Let the batter stand at room temperature for 10 minutes until it firms up. It will resemble brownie batter.
  • Using a standard size scoop, place balls of dough onto the prepared baking sheets. Place in the oven and bake for 10-12 minutes or until the tops become shiny and cracked. Remove from the oven and allow the cookies to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.

NOTES

-These cookies can be made without the cinnamon and chili pepper. Try adding your favorite nuts, candies or fruit for a twist on these fudgy chocolate cookies!
Nutrition Facts
Mexican Hot Chocolate Cookies Recipe
Amount per Serving
Calories
177
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
25
mg
8
%
Sodium
 
101
mg
4
%
Potassium
 
147
mg
4
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
Sugar
 
13
g
14
%
Protein
 
2
g
4
%
Vitamin A
 
145
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe Source: Adapted from Bojon Gourmet, Über Chocolate Cookies

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Comments:

  1. I made these last night and they turned out great! Great consistency and super fudgey. I do think, though, in the future that I will omit the spices as they were a little too strong for my taste. I will definitely be making these again though! Thanks for posting!

    1. I’m glad they turned out great! I know adding spices to these cookies totally pushed me out of my baking comfort zone too. I think they’d be amazing by themselves or stuffed with nuts or candies. Thanks for giving it a try!

  2. Oh my goooooshhhh! These look too good! I love the chunks of gooey chocolate! I need one now!

  3. These look unbelievable!! Can’t wait to try them out!! Just wondering, approximately how many grams is 1 cup of bittersweet chocolate?

      1. Thanks! I always have trouble with these conversions because we don’t have ounce measurements in India…found 1 cup = 120 gms elsewhere! But the cookies turned out just amazing, thank you so much for sharing! Love the spicy kick and the fudginess! Will be blogging about them soon 🙂

    1. They will probably be a little thicker and slightly more moist, but I think it should work just fine. Let me know how they turn out 🙂

  4. OMG. I have made these probably 20 times over the last few years. They are my most requested cookie and I haven’t met ONE person, young OR old who doesn’t like these. I add all the cayenne and no one complains. Hank you for an EXCELLENT recipe. ❤️  It’s solid. It’s never flopped once. In fact, I’m fixing to make two more batches right now. ?

  5. I love these cookies they are amazing! Can these cookies be make in advanced and frozen, or freeze the dough in pre portioned scoops and bake later? Thanks for sharing this recipe friends me to make them all the time.

    1. Hi Cecilia,

      We are so glad you love them like we do! Yes, you can make these in advance and freeze them. Just scoop the cookie dough into balls as you would when preparing to bake them, then place them on a silicone or parchment lined baking sheet. Freeze them for an hour, or until they are solid and then transfer them to a freezer zip-top bag. Finally, squeeze out the air, zip the bag and store in the freezer.

  6. Would love to know how you think using GF All purpose flour would change them. I think these look like they’d be amazing but I can’t do the gluten.