Mexican Hot Chocolate Cookies
Mexican hot chocolate cookies combine the warming spice of cinnamon with rich chocolate, creating a delightful treat perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure it is at room temperature.
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder For rich chocolate flavor.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper (optional) Adjust to taste for heat.
- 1 cup chocolate chips (dark or semi-sweet) For melting and flavor.
For dusting
- 0.5 cup powdered sugar For an extra touch of sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and cayenne pepper (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Baking
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers appear slightly underbaked.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness and presentation.
Notes
For best results, use room temperature butter and don’t overmix the dough. Consider chilling the dough for about 30 minutes before baking for better shape.