Description
Soft, chewy cookies infused with rich chocolate, warm cinnamon, and a subtle chili kick, capturing the essence of Mexico’s spicy hot chocolate tradition. Perfect for indulging in a treat with complex flavors.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp cayenne pepper (adjust for spice)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: Whisk cocoa powder, flour, baking powder, baking soda, salt, cinnamon, and cayenne in a bowl. Set aside.
- Cream butter and sugars: Beat softened butter, granulated sugar, and brown sugar until fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
- Incorporate dry ingredients: Gradually add dry mixture to wet ingredients, mixing until combined (do not overmix).
- Add chocolate chips and nuts: Fold in chocolate chips and nuts if using.
- Shape dough: Drop rounded portions onto the baking sheet, spacing 2 inches apart.
- Bake: Cook 10–12 minutes until edges firm and centers slightly soft.
- Cool: Let sit 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
- If dough is dry, add 1 tsp milk.
- For denser cookies, chill dough 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 175 kcal
- Sugar: 12.5g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: Mexican chocolate cookies, spicy chocolate dessert, cinnamon cayenne cookies