Mexican Hot Chocolate Cookies (Printer-Friendly)
Chewy, spicy-sweet bites with rich cocoa, cinnamon, and a touch of chile powder for a bold flavor contrast.
# List of Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
⅔ cup unsweetened cocoa powder
03 -
2 teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
2 teaspoons ground cinnamon (preferably Ceylon)
07 -
½ to 1 teaspoon ancho chile powder, adjust to taste
08 -
¼ teaspoon espresso powder (optional)
→ Wet Ingredients
09 -
1 cup (2 sticks) unsalted butter, softened
10 -
1 cup granulated sugar
11 -
1 cup packed brown sugar
12 -
2 large eggs, room temperature
13 -
2 teaspoons vanilla extract
→ Add-ins
14 -
1 cup semi-sweet chocolate chips or chunks or chopped Mexican chocolate
→ For Rolling
15 -
⅓ cup granulated sugar
16 -
1 teaspoon ground cinnamon
17 -
Pinch of chile powder (optional)
# Preparation Steps:
01 -
Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, chile powder, and espresso powder until evenly mixed.
03 -
Using an electric mixer, beat the softened butter on medium speed for 1 minute until smooth. Add both sugars and continue beating on medium-high speed for 2 to 3 minutes until light and fluffy.
04 -
Add eggs one at a time, beating well after each addition. Mix in vanilla extract thoroughly.
05 -
Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined to avoid overmixing.
06 -
Gently fold in the chocolate chips or chunks using a rubber spatula, ensuring even distribution.
07 -
In a small bowl, mix together sugar, cinnamon, and optional chile powder for rolling the dough.
08 -
Scoop 1.5 to 2 tablespoons of dough per cookie, roll into balls, then coat evenly in the sugar-spice mixture.
09 -
Place coated dough balls on prepared baking sheets, spacing each about 2 inches apart.
10 -
Bake for 10 to 12 minutes or until edges are set but centers appear slightly soft for optimal chewiness.
11 -
Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Additional Suggestions:
01 -
For a subtle smoky flavor, adjust ancho chile powder to taste. Be cautious not to overbake to maintain chewiness.