Mexican Hot Chocolate Cookies

Mex Hot Choc Cookies

I had first made these a few years ago and forgotten all about them until I was trying to come up with some cookie ideas for a Mexican themed wedding shower {read more about that here}. These are delicious chocolate cookies that are then rolled in a cinnamon & sugar mixture with a real spicy kick from the addition of ground dried chipotle pepper! Once baked, the heat it subtle but I love the chewy chocolate cookie with a that hint of chipotle that makes you say “oh, what’s that!”. I also drizzle mine with some dark chocolate to make them extra decadent! Put these into your Christmas cookie rotation for a unique addition!

1. Preheat your oven to 400 degrees and line two baking sheets with parchment paper or Silpat liners. Whisk together 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 tsp cream of tartar, 1 tsp baking soda & 1/2 tsp salt in a bowl and set aside.

2. In the bowl of a stand mixer, combine 2 sticks unsalted butter and 1 3/4 cup granulated sugar. 

3. Beat on medium speed until light and fluffy, about 3-4 minutes. Add in two large eggs, one at a time and beat until incorporated.  Turn the mixer down to low speed and slowly add in the dry ingredients you previously whisked together.

4. Mix until just incorporated and a thick dough forms.

5. If you prefer, you can use a store-bought ground chile {arbor, chipotle or ancho} but I prefer to make my own by putting a small piece of dried chipotle pepper in a mortar and pestle and grinding it up. You’ll need 1/2 tsp.

6. In a bowl mix together 1/4 cup sugar, 1 tbsp cinnamon and the ground chile. Roll tbsps of the cookie dough in this mixture and place on baking sheets a few inches apart. Bake for about 10 minutes until cookies are set and begin to crackle. I flatten mine with a metal spatula right when I take them out of the oven but you can leave them if you like them rounded. I melted some dark chocolate and drizzled it over the cookies once they were cooled. Store in an airtight container.

Mex Hot Choc Cookie HT

Mexican Hot Chocolate Cookies

Makes 3 Dozen

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

2 sticks unsalted butter, softened

2 cups sugar, divided

2 large eggs

1 tsp ground chile

1 tbsp cinnamon

dark chocolate for drizzling, optional

Preheat your oven to 400 degrees and line two baking sheets with parchment paper or Silpat liners. Whisk together flour, cocoa powder, cream of tartar, baking soda & salt in a bowl and set aside. In the bowl of a stand mixer, combine butter and 1 3/4 cups of the sugar. Beat on medium speed until light and fluffy, about 3-4 minutes. Add in eggs, one at a time and beat until incorporated.  Turn the mixer down to low speed and slowly add in the dry ingredients you previously whisked together. Mix until just incorporated and a thick dough forms.  In a bowl mix together 1/4 cup sugar, the cinnamon and the ground chile. Roll tbsps of the cookie dough in this mixture and place on baking sheets a few inches apart. Bake for about 10 minutes until cookies are set and begin to crackle. I flatten mine with a metal spatula right when I take them out of the oven but you can leave them if you like them rounded. I melted some dark chocolate and drizzled it over the cookies once they were cooled. Store in an airtight container. 

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