Mexican Hot Chocolate Cookies for National Homemade Cookie Day!
To celebrate the cookie holiday, St. Charles Trading’s Mexican hot chocolate cookies are the perfect go-to! These cookies have a bit of heat so if you’re sensitive to spice we would recommend doing 1/4 teaspoon of the chili powder and 1/2 or 1/4 teaspoon of the cayenne powder. We hope you like these cookies as much as we do!
RECIPE INGREDIENTS
FOR THE COOKIES
- 1 & 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
FOR THE SUGAR COATING
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
MEXICAN HOT CHOCOLATE COOKIE RECIPE INSTRUCTIONS
- Before you start combining your ingredients, preheat the oven to 350*F line a baking tray with parchment paper or a silicone mat, and set aside.
- Lightly mix the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the melted butter and sugars until creamed.
- Then, whisk in the egg and vanilla until combined.
- Now add the wet and dry ingredients together!
- Mix in your cocoa powder, cinnamon, chili powder, and cayenne, then fold in the chocolate chips. Make sure you don’t overmix the batter, it can make for some tough cookies.
- In a small bowl, mix the sugar and cinnamon.
- Roll the dough into 18 balls, roll them in the sugar mixture until evenly coated, then place onto the prepared baking tray.
- Bake for 10 – 12 minutes or until firm and cracked on top.
- Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Recipe adapted from Marsha’s Baking Addition
