Hello World KitchenBeta

Spicy Mexican Hot Chocolate Cookies

Rich, intensely fudgy chocolate cookies spiced with ground cinnamon and a warming kick of cayenne pepper. They bake up with gorgeous, crinkly, crackly tops and soft, brownie-like centers.

Prep 20 min Cook 12 min Total 62 min Level Easy

Serves 24

Ingredients

Dry Ingredients

1.5 cups All-purpose flour — Spoon and leveled
0.5 cup Unsweetened cocoa powder — Dutch-processed preferred for richer flavor
1 teaspoon Baking powder
1.5 teaspoons Ground cinnamon
0.25 teaspoon Cayenne pepper — Increase to 1/2 tsp for a stronger kick
0.5 teaspoon Kosher salt

Wet Ingredients & Mix-ins

0.5 cup Unsalted butter — Melted and slightly cooled (1 stick)
1 cup Granulated sugar
0.5 cup Light brown sugar — Packed
2 whole Large eggs — Room temperature
1 teaspoon Vanilla extract
1 cup Semi-sweet chocolate chips — Or chocolate chunks

Cinnamon Sugar Coating

0.25 cup Granulated sugar
0.5 teaspoon Ground cinnamon

Instructions

In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and salt. Set aside.
~5 min
Sift the cocoa powder if it is particularly lumpy.
In a large bowl, vigorously whisk together the melted butter, 1 cup granulated sugar, and brown sugar until well combined. Add the eggs and vanilla extract, whisking vigorously for about 2 minutes until the mixture lightens in color and falls off the whisk in ribbons.
~5 min
Whisking the eggs and sugar thoroughly is the secret to achieving that coveted shiny, crackly crust on the cookies.
Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix. Fold in the chocolate chips.
~3 min
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to firm up.
~30 min
Chilling prevents the cookies from spreading too much and intensifies the chocolate flavor.
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small shallow bowl, mix together the 1/4 cup granulated sugar and 1/2 tsp cinnamon for the coating.
~5 min
Using a cookie scoop or spoon, scoop about 1.5 tablespoons of dough per cookie and roll into smooth balls. Roll each ball in the cinnamon-sugar coating until evenly covered. Place onto the prepared baking sheets, spacing them about 2 inches apart.
~10 min
Bake for 10-12 minutes, rotating the pans halfway through. The cookies should have crackly tops and the edges should be set, but the centers will still look quite soft and slightly underbaked.
~12 min
Do not overbake. They will continue to set up as they cool on the hot pan.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
~5 min

Nutrition

160

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

Sodium (mg)

Cholesterol (mg)

Equipment

Mixing bowls
Whisk
Rubber spatula
Baking sheets
Parchment paper
Cookie scoop

Tips & Storage

For an extra beautiful finish, press a few extra chocolate chips onto the top of the cookie dough balls right before baking.
If you want a pronounced heat, try using 1/2 teaspoon of cayenne. 1/4 teaspoon leaves a warm tingle at the back of the throat without being overpowering.
Dutch-processed cocoa powder provides a darker, more fudgy cookie, but standard unsweetened baking cocoa works fine too.
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies or unbaked, coated cookie dough balls in a freezer-safe bag for up to 3 months. If baking from frozen, add 1-2 minutes to the bake time.