Mexican hot chocolate cookies
These cookies are Inspired by the Mexican chocolate caliente, a comforting hot chocolate made with warm spices and an added kick from cayenne pepper that dates back to the Aztecs.
Mexican hot chocolate cookies
These cookies are Inspired by the Mexican chocolate caliente, a comforting hot chocolate made with warm spices and an added kick from cayenne pepper that dates back to the Aztecs.
Tools
Ingredients
300 g all-purpose flour
42 g dutch-process cocoa powder, unsweetened
2,5 tsp baking powder
1/2 tsp fine sea salt
1/2 tsp cayenne pepper
1/2 tsp nutmeg
1/4 tsp black pepper
225 g unsalted butter, room temperature
65 g granulated sugar
65 g dark brown sugar
2 large eggs
1 tsp pure vanilla extract
125 g milk chocolate chips
90 g sweetened cocoa powder
100 g granulated sugar
2 tsp ground cinnamon
Step by step
Preheat the oven to 190ºC. Line three rimmed baking sheets with parchment paper.
Make the cookies. In a medium mixing bowl add the flour, cocoa powder, baking powder, salt, cayenne pepper, nutmeg, and black pepper. Fit the Hand Mixer with the turbo beater attachments. Place the beaters into the bowl and turn to speed 2. Mix until just combined. Turn the mixer off and set the bowl aside.
In a large mixing bowl add the butter, granulated sugar, and brown sugar. Place the beaters into the bowl. Turn the mixer to speed 2 then after 20 seconds increase to speed 5, beating until pale and fluffy, 3-4 minutes. Reduce the speed to 3 and while mixing, add the vanilla extract, and the eggs one at a time, beating until fully incorporated, about 1 minute. Stop the mixer to scrape down the bowl and beaters with a spatula as needed.
Place the beaters back in the bowl. Turn the mixer to speed 3 and slowly add the flour mixture to the bowl in 3 additions, followed by the milk chocolate chips, mixing until just combined. Turn the mixer off, and scrape the dough off of the beaters. Finish mixing the dough by hand using a spatula to make sure everything is incorporated.
In a shallow dish add the granulated sugar and cinnamon. Mix to combine.
Form the cookies. With a cookie scoop or spoon, scoop a rounded tablespoon amount of dough. Roll each portion into a 2.5 cm ball, and then gently roll the ball in the cinnamon-sugar mixture.
Space the cookies 5 cm apart on the prepared baking sheets. Place in the oven and bake the cookies until the edges start to set and the tops of the cookies are puffed and cracked, 10-11 minutes, rotating the pans halfway through baking.
Let the cookies cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
