Description
Indulgent Mexican Hot Chocolate Cookies blend rich chocolate with warm spices for an irresistible dessert experience. Cinnamon and chili pepper create a delightful twist that will transport you to the heart of Mexico’s culinary traditions.
Ingredients
Scale
Main Ingredients:
- 1 cup (125 grams) all-purpose flour
- ½ cup (45 grams) unsweetened cocoa powder
- ½ cup (90 grams) semi-sweet chocolate chips or chunks
- 1 large egg
Sweeteners and Fats:
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar, packed
- ½ cup (113 grams) unsalted butter, softened
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional, adjust to taste)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Optional Topping:
- 2 tablespoons (28 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Warm the kitchen oven to 350F (175C), positioning the rack in the center. Cover baking trays with parchment paper for smooth cookie release.
- Create a creamy base by vigorously blending softened butter with granulated and brown sugars until the mixture appears airy and pale. Incorporate the egg and vanilla extract, stirring until the texture becomes uniform and glossy.
- Separately, sift together flour, rich cocoa powder, aromatic cinnamon, fiery cayenne pepper, leavening agent, and mineral salt. Gently fold these dry ingredients into the butter mixture, ensuring thorough but careful integration. Delicately mix in chocolate chips or chunks for bursts of decadent flavor.
- Craft uniform cookie portions by scooping dough and rolling into perfect spheres. Optional: Coat each dough ball in a sprinkling of cinnamon-sugar for an extra layer of warmth and texture. Arrange cookies with ample spacing on prepared baking sheets.
- Slide trays into the preheated oven, baking for 10-12 minutes. Watch for slightly firm edges while maintaining a tender, soft center. This ensures a complex texture combining crisp exterior and luscious interior.
- After removing from oven, let cookies rest on baking sheets for five minutes to stabilize. Transfer to wire cooling rack, allowing them to reach room temperature and develop their final, delightful consistency.
Notes
- Spice Control: Adjust cayenne pepper to match your heat tolerance, starting with a pinch for mild warmth or increasing for bolder kick.
- Chocolate Depth: Use high-quality dark chocolate chips for richer, more complex flavor profile that complements the spicy notes.
- Gluten-Free Adaptation: Swap wheat flour with 1:1 gluten-free baking blend to make these cookies celiac-friendly without compromising texture.
- Make-Ahead Magic: Chill cookie dough for 30 minutes before baking to prevent spreading and enhance flavor development, creating more structured cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg