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Mexican Hot Chocolate Cookies Recipe

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4.2 from 64 reviews

  • Author: Ava
  • Total Time: 23 minutes
  • Yield: 24 servings
  • Diet: Vegetarian

Description

These Mexican Hot Chocolate Cookies combine rich cocoa with warm spices like cinnamon, cardamom, and a hint of cayenne pepper for a deliciously unique sweet treat. They have a soft center and slightly crisp edges, rolled in a spiced sugar mixture that adds an extra burst of flavor reminiscent of traditional Mexican hot chocolate.

Ingredients

Dry Ingredients

  • 2 3/4 cup (330g) all purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks / 240g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (90g) light or dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Coating

  • 1/4 cup (50g) granulated sugar
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon freshly ground cardamom

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, cayenne pepper, baking soda, baking powder, cream of tartar, and salt. This ensures all dry elements are evenly combined.
  3. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the softened butter until smooth, about 30 seconds. Add the brown sugar and granulated sugar, then beat for about 2 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl to incorporate all ingredients.
  4. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mix and blend until fully combined, creating a smooth batter base.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low mixer speed. Mix until just combined to avoid overworking the dough.
  6. Prepare Spiced Sugar Coating: In a shallow dish, mix the granulated sugar, ground cinnamon, and freshly ground cardamom thoroughly. This mixture will be used to coat the dough balls.
  7. Shape and Coat Dough: Using an ice cream scoop or spoon, form dough into balls. Roll each ball in the prepared spiced sugar mixture ensuring they are evenly coated. Place them spaced about 2 inches apart on the prepared baking sheet.
  8. Bake Cookies: Bake the cookies for approximately 8 minutes, or until the edges are set but centers remain soft. This ensures a perfect chewy texture.
  9. Cool Down: Remove the baking sheet from the oven and let the cookies cool for about 5 minutes on the sheet before transferring them to a cooling rack to cool completely. This helps them firm up without becoming hard.

Notes

  • The cayenne pepper can be adjusted to taste depending on your preference for spiciness.
  • Ensure butter is softened but not melted for better texture.
  • Use fresh spices for the most vibrant flavor.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • If you prefer a vegan version, substitute butter with a vegan butter alternative and eggs with flax eggs, though texture may vary.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://quickandsweetrecipes.com/mexican-hot-chocolate-cookies-recipe/