mexican hot chocolate cookies recipe
This Mexican Hot Chocolate Cookies Recipe combines rich cocoa, warm cinnamon, and a hint of cayenne for a chewy, spicy-sweet treat. Ready in about 30 minutes, it’s an easy twist on classic cookies. Perfect for holiday baking or anytime you want a bold dessert.
Equipment
- Mixing bowls (one large, one small)
- Electric mixer or whisk
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone mat
- Spatula
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper adjust to taste
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (1 stick)
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This keeps the cookies from sticking.
Step 2: Mix the Dry Ingredients
- In a small bowl, whisk together the flour, cocoa powder, cinnamon, cayenne, baking soda, and salt. Set it aside for now. This blend is where the flavor magic happens.
Step 3: Cream the Butter and Sugars
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer until light and fluffy—about 2 minutes. It should look creamy and smooth. Scrape down the sides as needed.
Step 4: Add the Egg and Vanilla
- Mix in the egg and vanilla extract until fully combined—about 30 seconds. The mixture will get a little wetter and shinier. That’s just right.
Step 5: Combine Wet and Dry
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until just blended. Don’t overmix—stop when you see no flour streaks. Fold in the chocolate chips with a spatula.
Step 6: Shape the Cookies
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. You’ll get about 18-20 cookies. Press them down slightly if you like flatter cookies.
Step 7: Bake the Cookies
- Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool. Take them out and let them sit on the sheet for 5 minutes before moving to a rack.