Mexican Hot Chocolate Cookies Recipe
Fudgy and rich, these chewy Mexican Hot Chocolate Cookies bring a little spice with cinnamon and chili for a subtle kick. Perfect when you’re craving something different.
Servings: 20
Calories: 177kcal
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 tablespoon butter
- 2 eggs room temperature
- 1/2 tsp baking powder
- 1 teaspoon 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 the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper or Silpat mats; set aside.
- Set a medium-sized bowl over a small saucepan of simmering water. Add the unsweetened chocolate, bittersweet chocolate, and butter. Stir until melted and smooth. Remove the bowl from the heat and let it cool for 10 minutes.
- In the bowl of a stand mixer, whip together the sugar, eggs, and vanilla on medium-high speed until pale and fluffy, about 1 minute. Reduce the speed to low, add the melted chocolate, and beat until incorporated, about 30 seconds.
- In a separate mixing bowl, whisk together the flour, baking powder, cinnamon, chili powder, cayenne pepper, and salt. With the mixer 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-sized cookie scoop, place cookie dough balls onto the prepared baking sheets. 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 them to a wire rack to cool completely.
Notes
Recipe Source: Adapted from Bojon Gourmet, Über Chocolate Cookies.
-You can make these cookies without the cinnamon and chili pepper. Feel free to add your favorite nuts, candies, or fruit to create a unique twist on these fudgy chocolate treats!
To STORE these spicy Mexican chocolate cookies, place them in an airtight container at room temperature for up to 4 days to maintain their freshness. If you'd like to keep them longer, FREEZE them in a freezer-safe bag or container for up to 3 months.
To enjoy them again, thaw them at room temperature or warm them in a 300-degree Fahrenheit (150-degree Celsius) oven for 2-3 minutes to restore their soft, fudgy texture.
Nutrition
Serving: 1cookie | Calories: 177kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 137mg | Fiber: 2g | Sugar: 13g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg
