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Discover the magic of Mexican Hot Chocolate Cookies, where chewy texture meets a warm blend of spicy and sweet flavors inspired by authentic Latin traditions. These cookies have become a favorite in my home for their comfort and unique taste that pairs perfectly with an afternoon coffee or an evening treat.
I first made these during the holidays as a twist on traditional chocolate cookies and now they are a requested staple yearround in my family gatherings
Ingredients
- All purpose flour: Two cups provides structure and chewiness
- Unsweetened cocoa powder: Two thirds cup for that rich chocolate base choose Dutch processed for smoother flavor
- Baking powder: Two teaspoons helps cookies rise gently for a tender crumb
- Baking soda: Half teaspoon works with acidic ingredients for lift
- Salt: Half teaspoon enhances all the flavors
- Ground cinnamon: Two teaspoons ideally Ceylon cinnamon for its mild and sweet aroma
- Ancho chile powder: Half to one teaspoon adjust according to heat preference for authentic warmth
- Espresso powder: Quarter teaspoon optional boosts the chocolate notes without tasting like coffee
- Unsalted butter: One cup softened for rich flavor and proper creaming texture
- Granulated sugar: One cup for sweetness and slight crispness
- Brown sugar: One cup packed adds moisture and caramel notes
- Eggs: Two large at room temperature for binding and richness
- Vanilla extract: Two teaspoons introduces depth and warmth
- Chocolate chips or chunks: One cup semi sweet or chopped Mexican chocolate for melty pockets of chocolate
- For rolling: One third cup granulated sugar combined with one teaspoon ground cinnamon and a pinch of chile powder for added spice and crunch on the surface
Instructions
- Sift Dry Ingredients:
- Whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, chile powder, and espresso powder in a medium bowl. This ensures even distribution and prevents clumps for a smooth dough.
- Cream Butter and Sugars:
- In a large bowl, beat softened butter on medium speed for one minute or until smooth. Add granulated and brown sugar and continue beating on medium high speed for two to three minutes until the mixture is light and fluffy. This aerates the dough for a tender crumb.
- Incorporate Eggs and Vanilla:
- Add eggs one at a time, beating well after each addition to fully combine. Stir in vanilla extract to enhance the deep chocolate flavor.
- Combine Dry and Wet Ingredients:
- Add the dry ingredients gradually to the wet mixture while mixing on low speed. Stop as soon as the dough comes together to avoid overmixing and tough cookies.
- Fold in Chocolate:
- Gently fold in chocolate chips or chunks with a rubber spatula, distributing them evenly without breaking them up.
- Prepare Rolling Mixture:
- Mix sugar, cinnamon, and chile powder in a small bowl for the cookie coating.
- Form and Coat Dough Balls:
- Scoop one and a half to two tablespoons of dough per cookie and roll into balls. Roll each ball in the sugar spice mixture to coat completely. This adds a sweet spicy crust that complements the soft interior.
- Arrange on Baking Sheets:
- Place dough balls two inches apart on parchment lined baking sheets to allow spreading during baking.
- Bake Cookies:
- Bake in a preheated 350 degrees Fahrenheit oven for ten to twelve minutes. Edges should be set and centers slightly soft to achieve the perfect chewy texture.
- Cool and Transfer:
- Let cookies cool on the baking sheet for five minutes to firm up before transferring to a wire rack to cool completely. This step ensures they do not break apart.
These cookies remind me of cozy evenings spent with family sharing stories and sweet moments.
Storage Tips
Store cookies in an airtight container at room temperature to keep them soft and chewy for several days Place a slice of bread in the container to maintain moisture and revive softness as needed Cookies can also be frozen for up to three months thaw at room temperature before serving
Ingredient Substitutions
Use Dutch processed cocoa for smoother, less acidic chocolate flavor Swap ancho chile powder for chipotle powder for a smokier heat or cayenne for extra spice Replace unsalted butter with salted butter but reduce added salt in the dough slightly Try dark brown sugar for a deeper molasses flavor
Serving Suggestions
Serve with a cup of Mexican hot chocolate or a latte to enhance the warming spices Pair with fresh berries or whipped cream for a festive touch Great with vanilla ice cream for an indulgent dessert experience
Enjoy these warm spicy chocolate cookies with a cup of Mexican hot chocolate for a comforting treat. They store well and make a festive addition to any gathering.
Your Recipe Questions Answered
- → What gives these cookies their spicy kick?
The spicy note comes from the ancho chile powder, which adds a subtle warmth without overpowering the chocolate and cinnamon flavors.
- → Can I substitute ingredients for dietary needs?
Butter can be replaced with plant-based alternatives, and chocolate chips can be swapped for dairy-free versions to accommodate dietary preferences.
- → How do I get the perfect chewy texture?
Using a combination of brown and granulated sugars helps retain moisture, and baking just until edges are set ensures a soft center.
- → Is the espresso powder necessary?
Espresso powder is optional but enhances the chocolate's depth without adding a coffee flavor.
- → How should I store these cookies?
Store in an airtight container at room temperature for up to a week to maintain freshness and chewiness.