Mexican Hot Chocolate Cookies
User Reviews
5
Mexican Hot Chocolate Cookies
Description
This recipe starts by creaming softened butter and sugar, then incorporating vanilla, eggs, and milk. Dry ingredients including cocoa powder, cinnamon, chili powder, baking soda, instant coffee, salt, and flour are sifted and mixed into the wet ingredients to maintain even texture. Folding in Mexican chocolate and semisweet chips adds bursts of chocolate complexity throughout each cookie.
Baking at 325 degrees F for about 14 minutes yields cookies that hold together while remaining soft and chewy, balancing sweetness with subtle spice from the chili powder and warmth from cinnamon and coffee. Refrigerating the dough before baking makes it easier to portion and helps the flavors meld.
These cookies can be stored for a few days but are best enjoyed fresh. The recipe also allows freezing the dough for later baking, extending convenience without losing the distinctive Mexican chocolate flavor profile.
Ingredients
- 1/2 cup butter softened, unsalted
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large egg
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 tablespoon ground cinnamon
- 2 teaspoons chili powder
- 1 teaspoon baking soda
- 1 teaspoon instant coffee or espresso powder
- 1/2 teaspoon salt
- 3 ounces Mexican chocolate grated
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F.
- In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat butter and sugar at medium speed with an electric mixer until light and fluffy.
- Add vanilla extract, eggs, and milk on low speed until well combined.
- In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, coffee, and salt.
- Add the dry ingredients to the batter and mix on low speed until well-combined and no visible flour remains. Fold in the Mexican chocolate and chocolate chips with a rubber spatula or wooden spoon.
- Refrigerate dough to scoop or roll easier for 1 hour or overnight.
- Scoop balls of dough (preferably using a small ice cream scoop with a spring handle, about 2 tablespoon size) or roll balls of dough onto a parchment-lined sheet pan, leaving at least 2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.
- Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes.
Notes
- Store baked cookies in an airtight container for up to three days for best freshness.
- The cookie dough can be prepared in advance and frozen for up to three months to bake fresh cookies anytime.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 106mg | 4% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 197IU | 4% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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