Desserts > Chocolate Desserts > Chocolate Cookies > Mexican Hot Chocolate Cookies Recipe

Spicy Mexican Hot Chocolate Cookies

Indulge in the warm, comforting flavors of Mexico with these Spicy Mexican Hot Chocolate Cookies. A perfect blend of rich chocolate, cinnamon, and a hint of chili, these cookies will tantalize your taste buds and leave you craving more.

Prep Time
20 minutes
Cook Time
10-12 minutes
Servings
About 24 cookies
Ingredients
  • 2 1/4 cups All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Chili Powder
  • 1 cup Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar, packed
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips
  • Pinch Optional: Cayenne Pepper

Preparation

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup easier.

Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and chili powder (and cayenne pepper, if using). Ensure everything is well combined for an even distribution of flavor.

Creaming Butter and Sugar

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. A well-creamed mixture will contribute to the cookies' texture.

Adding Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Adding Chocolate Chips

Stir in the semi-sweet chocolate chips. Distribute them evenly throughout the dough.

Baking

Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Cooling

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

Nutrition Facts (Estimated per 100g of product):
Calories: 450kcal
Carbohydrates: 60g
Protein: 5g
Fat: 22g
Note: These are estimates and will vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition:
This recipe contains gluten and dairy. Adjust ingredients accordingly for dietary restrictions. Consider using dark chocolate chips for a slightly lower sugar content. Enjoy in moderation as part of a balanced diet.

← Spiced Mexican Hot Chocolate Ultimate Double Chocolate Cake →

FAQ

  • Can I use dark chocolate instead of semi-sweet chocolate?

    Yes, you can substitute dark chocolate chips for semi-sweet chocolate chips. This will give the cookies a richer, more intense chocolate flavor.
  • Can I make these cookies ahead of time?

    Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days. Let the dough come to room temperature slightly before baking.
  • Can I freeze the cookies?

    Yes, you can freeze the baked cookies. Let them cool completely, then store them in an airtight container or freezer bag for up to 2 months.
  • I don't like spicy food. Can I omit the chili powder?

    Yes, you can omit the chili powder if you prefer a milder flavor. The cookies will still be delicious with just the cinnamon.