Mexican Hot Chocolate Cookies

Happy National Homemade Cookie Day!

Our team wanted to celebrate National Homemade Cookies Day by testing out an interesting new recipe and sharing it with you! In the recipe video you will meet one of our RSSR’s (Regional Sales Service Representative), Mallory. She did a great job preparing these spicy chocolate cookies. After filming the video we shared the freshly baked cookies with our Illinois office and they loved them!

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!

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

 

INSTRUCTIONS

Before you start combining your ingredients, preheat the oven to 350*F and line a baking tray with parchment paper or a silicone mat and set aside.

Time to get started! 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!

Time to add the fun stuff! 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

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