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To make these spicy Mexican hot chocolate cookies, you will need: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/4 teaspoon cayenne pepper (adjust for heat) - 1/2 cup semi-sweet chocolate chips - 1/4 cup granulated sugar (for rolling) If you want to switch things up, here are some substitutions: - Use coconut oil instead of unsalted butter for a dairy-free option. - Swap brown sugar with white sugar for a lighter taste. - Choose gluten-free flour to make these cookies gluten-free. - Use dark chocolate chips if you prefer a richer flavor. You can enhance the flavor in several fun ways: - Add nuts like pecans or walnuts for crunch. - Toss in some dried chilies for extra heat. - Mix in a splash of espresso powder for depth. - Try adding a pinch of sea salt on top for a sweet and salty twist. Experiment with these options to find your perfect cookie! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step ensures your cookies bake evenly. Line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, fine sea salt, ground cinnamon, and cayenne pepper. Whisk these ingredients together until they are well mixed. This helps get rid of any lumps. Set this dry mix aside for now. In a large mixing bowl, take the softened unsalted butter and packed brown sugar. Beat these together with an electric mixer on medium speed. Mix for about 2-3 minutes. The goal is to make it light and fluffy. Next, add the large egg and pure vanilla extract to the butter mixture. Keep mixing until everything is smooth and well combined. This adds moisture and flavor to your cookies. Slowly pour the dry mixture into the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix; this can change how your cookies feel. Now, fold in the semi-sweet chocolate chips evenly. Using a tablespoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet. Space them about 2 inches apart for room to grow. Roll each dough ball in granulated sugar for a sweet crust. Put the baking sheet in the oven. Bake for about 10-12 minutes. The edges should set, but the centers should stay soft. When done, let the cookies cool on the baking sheet for about 5 minutes. Then move them to a wire rack to cool completely. Enjoy your cookies with a warm cup of Mexican hot chocolate! To get the right texture in your cookies, mix carefully. Overmixing dough makes cookies tough. Once you combine the wet and dry ingredients, stop mixing as soon as you see no more flour. The dough should feel soft but not sticky. The cayenne pepper brings heat to your cookies. Start with 1/4 teaspoon if you like a mild kick. If you crave more spice, add up to 1/2 teaspoon. Taste the dough before baking to find your perfect level. Remember, the heat can change slightly after baking. After baking, let the cookies cool on the sheet for 5 minutes. This helps them firm up. Then, transfer them to a wire rack. Once completely cool, store the cookies in an airtight container. They stay fresh for about a week. For longer storage, freeze them. Simply place them in a freezer-safe bag. Enjoy these spicy treats whenever you like! Pro Tips Adjust the Spice Level: Feel free to modify the amount of cayenne pepper to match your heat preference. Start with less if you're unsure and add more for a spicier kick! Chill the Dough: For a thicker cookie, chill the dough for 30 minutes before baking. This helps the cookies maintain their shape and prevents spreading too much. Use High-Quality Chocolate Chips: Opt for high-quality semi-sweet chocolate chips for a richer chocolate flavor that complements the spicy notes beautifully. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week. For longer freshness, freeze them and thaw as needed. {{image_4}} To make these cookies nut-free, simply skip any nuts in the recipe. The main ingredients are already nut-free. You can still enjoy the rich chocolate flavor and spice without adding any nuts. This keeps the cookies safe for those with nut allergies. It’s a great way to have everyone join in on this treat! Want to switch things up? You can add unique flavors to your cookies. Try using orange zest for a citrus kick. You could also mix in some instant coffee powder for a mocha flavor. A pinch of cardamom can add warmth and depth. Each of these flavors works well with the chocolate and spice. If you need a gluten-free option, you can swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xanthan gum for better texture. You can also use almond flour if you want a nutty flavor. Just remember, this will change the texture a bit, making it softer. To keep your Spicy Mexican Hot Chocolate Cookies fresh, store them in an airtight container. Use a container that fits the cookies snugly. This helps prevent them from becoming stale. You can also add a slice of bread to the container. The bread will absorb any moisture, keeping the cookies soft. When stored properly, these cookies can last up to one week at room temperature. If you want them to last longer, consider refrigerating them. In the fridge, they can stay fresh for about two weeks. Just make sure to seal them well to avoid absorbing odors from other foods. Freezing is a great option for longer storage. To freeze, first, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until they are firm. After that, transfer the cookies to a freezer bag or container. They can last up to three months in the freezer. When you want to enjoy them, just let them thaw at room temperature. You can also warm them up in the oven for a few minutes for that fresh-baked taste! Yes, you can use salted butter. However, it may change the flavor. You might want to reduce added salt. This helps keep the balance right. Unsalted butter gives you more control over the salt level in the cookies. To spice up these cookies, add more cayenne pepper. Start with a little, then taste the dough. You can also mix in some chili powder for a different kick. If you want a real punch, try adding a pinch of ground chipotle. If your cookie dough feels too sticky, add more flour. Start with a tablespoon at a time. Mix well, and check the texture. You want it to be soft but manageable. Chilling the dough for about 30 minutes can also help. Absolutely! You can use dark chocolate or milk chocolate chips. Each type will change the taste slightly. For a fun twist, try white chocolate chips or even peanut butter chips. Mixing different chips can create a unique flavor! We covered the key steps to bake great cookies, from choosing your ingredients to storing them. You can tailor flavors and textures to fit your taste. Remember to try substitutions if needed, and don’t hesitate to experiment with add-ins. Proper storage will keep your cookies fresh and tasty. Baking is fun and can lead to delicious treats. Enjoy every bite you create!

Spicy Mexican Hot Chocolate Cookies

Deliciously spicy cookies with a rich chocolate flavor, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine Mexican
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine sea salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon cayenne pepper
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup granulated sugar (for rolling the cookies)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
  • In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, fine sea salt, ground cinnamon, and cayenne pepper. Use a whisk to mix thoroughly and eliminate any lumps. Set this dry mixture aside.
  • In a large mixing bowl, cream the softened unsalted butter and packed brown sugar together. Beat with an electric mixer on medium speed for about 2-3 minutes, or until the mixture is light, fluffy, and well combined.
  • Add in the large egg and pure vanilla extract. Continue to beat the mixture until all ingredients are fully combined and smooth.
  • Gradually pour the dry ingredient mixture into the wet ingredients. Stir gently with a spatula or wooden spoon until just combined; take care not to overmix as this can affect the texture of your cookies.
  • Carefully fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
  • Using a tablespoon or cookie scoop, drop generous heaping spoonfuls of dough onto the prepared baking sheet. Make sure to space the cookie dough balls about 2 inches apart to allow for expansion.
  • Roll each cookie dough ball in granulated sugar to create a delightful, sugary crust that will give your cookies a beautiful finish.
  • Place the baking sheet in the preheated oven and bake for approximately 10-12 minutes. The cookies should have set edges while the centers remain slightly soft.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to firm up slightly before being transferred to a wire rack, where they should cool completely.

Notes

Arrange the cookies on a colorful plate and dust lightly with cocoa powder for presentation.
Keyword chocolate, cookies, Mexican, spicy