Mexican Hot Chocolate Cookies
Struggling to get that perfect chewy, spicy-sweet bite? Discover the best tips to bake Mexican Hot Chocolate Cookies with the perfect texture and flavor!
Ingredients
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon preferably Ceylon
- ½ to 1 tsp ancho chile powder adjust to taste
- ¼ tsp espresso powder optional
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips or chunks or chopped Mexican chocolate
For rolling:
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
- Pinch of chile powder optional
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, chile powder, and espresso powder.
- In a large bowl using an electric mixer, beat softened butter for 1 minute until smooth.
- Add both sugars and beat on medium-high speed until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined.
- Fold in chocolate chips or chunks with a rubber spatula.
- In a small bowl, mix together sugar, cinnamon, and chile powder for coating.
- Scoop dough (1.5-2 tablespoons per cookie) and roll into balls, then coat in sugar-spice mixture.
- Place dough balls on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers still look slightly soft.
- Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.