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Spicy Mexican Hot Chocolate Cookies

Recipe courtesy Neely Dozier

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5

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Total Reviews: 10

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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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  • on October 24, 2012

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    So delicious....just the right amount of heat...even kids could eat them. Bringing them as thank you to hosts tomorrow.

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  • on September 20, 2012

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    This is a gift from whoever came up with this recipe! Thank you, whoever you are!!! xx It is a superb cookie for chocolate lovers who love a little kick!!!

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  • on August 22, 2012

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    Great recipe. I used bittersweet chips instead of semi, and used a leveled #40 scoop and yielded 36 cookies. I used the 1/4 t of cayenne and it has a lovely after-burn...definitely not too hot though. I also use Penzy's medium chili powder so mine may be a bit hotter than a mild chili powder. This is a great addition for my Christmas Cookie Baking.

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  • on March 21, 2012

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    Just took the last tray out of the oven...yummy! Can't wait to share them. I love the spicy kick. Have added this to my must make again cookie recipe collection. Thanks for sharing!

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  • on March 03, 2012

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    WINNER! WINNER! WINNER! VERY EASY TO MAKE AND EVERYONE LOVED THEM!!! I AM A CULINARY AND PASTRY STUDENT AND MY CHEF WHO IS THE HEAD PASTRY CHEF LOVED THEM!!

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  • on December 19, 2011

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    Total WINNER! Easy to make, chocolate gooey inside, thin crispy outside with a cool hint of cinnamon & chili spice. I only used 1/8 tsp of cayenne, but next time I will try the full amount. This is a cookie to remember.

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  • on December 18, 2011

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    WOW! What a tasty cookie. What a nice spin on a chocolate cookie. Just the right amount of spice. I will make this one again!

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