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Spicy Mexican Hot Chocolate Cookies

Recipe courtesy Neely Dozier

Photo: Spicy Mexican Hot Chocolate Cookies

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 15 min
 
YIELD: 2 dozen cookies
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 325 degrees F.

In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.
In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon.
Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.

Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.

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5

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  • on January 14, 2013

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    tasty, didn't flatten out as much as the picture, and i used ancho chili powder, thinking that i didn't want a commercial mixture of chili powder that contains garlic and oregano & cumin.
    has anyone done the same? or how do they rate using a commercial chili powder?
    i added a quarter teaspoon of cardamom to mine also.
    1/14/13
    have made these a couple more times and they are finally like the picture, they will puff up then sink to form a great chewy cookie! didn't add more flour, just a pure chili powder and the cardamon, 1/2 t. this time.

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  • on January 12, 2013

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    Good flavor. The only change I made was to add a pinch of cloves, next time I'll add more, maybe even a whole 1/4 teaspoon. (For those concerned - I used high quality New Mexican red chili powder, which does not contain oregano/garlic/etc and then also the organic cayenne.

    I'm not sure if this is a high altitude issue or a problem with the recipe, I'm guessing it's the former since nobody else reviewing has this problem. I followed the recipe to a T and it needed more flour. Unfortunately, I eyed the overly moist cookie dough, remembered that some of the other reviews that said that the cookies didn't spread as much as in the picture, and second guessed myself and didn't add more flour. Sure enough my cookies taste great and are extremely moist but are VERY flat. I'd say probably another 1/4 cup of flour would fix that. I will make again, and I may experiment with rolling the cookies in powdered or granulated sugar, maybe in a cinnamon sugar mix, etc.

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  • on November 23, 2012

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    Outstanding!! My 5 and 7 year old loved them too. Didn't change a thing. Will be a favorite for sure.

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