mexican hot chocolate cookies
These remarkable Mexican hot chocolate cookies blend the comfort of classic chocolate chip cookies with the warming spices of traditional Mexican hot chocolate, delivering a chewy interior, soft edges, and slight crispness in each bite.
Ingredients
- 1 cup unsalted butter (226g), room temperature
- 1 cup granulated sugar (200g)
- 1 cup light brown sugar (200g)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour (270g)
- ½ cup unsweetened Dutch-processed cocoa powder (45g)
- 2 teaspoons ground cinnamo
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper (or to taste)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups dark chocolate chips or chunks (250g)
- Turbinado sugar or granulated sugar (for rolling, optional)
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream room-temperature unsalted butter with granulated and light brown sugar on medium speed for 3-5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, cinnamon, chili powder, cayenne pepper, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined.
- Fold in chocolate chips or chunks with a rubber spatula.
- Use a cookie scoop to portion out dough balls and roll gently between palms, optionally coating with sugar.
- Place dough balls on baking sheets with 2 inches apart.
- Bake for 9-11 minutes until edges are set and centers look slightly soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
Ensure butter and eggs are at room temperature for the best texture. Measure ingredients by weight for accuracy. Do not overmix the dough to maintain chewiness. Chilling the dough can improve thickness and flavor.