Mexican Hot Chocolate Cookies
Delightful cookies combining rich chocolate with warm spices, perfect for cozy days.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder Use high-quality cocoa for best flavor.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper Adjust to taste.
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened At room temperature.
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs At room temperature.
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips Can substitute with milk chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, baking soda, and salt.
- In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until smooth and fluffy.
- Add in the eggs and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the dark chocolate chips.
Baking
- Scoop tablespoons of dough onto prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, until edges are set and centers are soft.
- Allow cookies to cool on baking sheets for 5 minutes before transferring them to a cooling rack.
Notes
Serve warm with milk or ice cream for an indulgent treat. Store in an airtight container for up to a week, or freeze for up to three months.