How to Make Mexican Hot Chocolate Cookies That Will Spice Up Your Life

Mexican hot chocolate is a beloved classic for a reason. The rich, dark chocolate is perfectly balanced by the warmth of cinnamon and a hint of spice. And now, imagine all those incredible flavors packed into a delicious, chewy cookie! That’s right, we’re talking about Mexican hot chocolate cookies – a treat so good, they’ll disappear in minutes.

These cookies are surprisingly easy to make, even if you’re a baking newbie. This recipe will guide you through each step, ensuring your cookies turn out perfect every time. So, are you ready to impress your family and friends with your baking skills? Let’s get started!

Gathering Your Ingredients

Before we begin, let’s gather our delicious ingredients. You’ll be surprised to see how many pantry staples we’ll be using!

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup chopped Mexican chocolate (can substitute with bittersweet chocolate)

Essential Baking Tools

Here’s what you’ll need to work your baking magic:

• Baking sheets
• Parchment paper
• Mixing bowls
• Electric mixer (optional, but recommended)
• Measuring cups and spoons
• Wooden spoon
• Spatula

Mexican hot chocolate cookie ingredients

Let’s Bake Some Deliciousness!

Now comes the fun part – let’s bring our Mexican hot chocolate cookies to life!

1. Preheat & Prepare: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, cayenne pepper (if using), and salt. Make sure there are no lumps and the ingredients are well combined.
3. Cream Butter & Sugars: In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. You can use an electric mixer for this step or flex those arm muscles with a good old-fashioned wooden spoon!
4. Eggs & Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure each ingredient is fully incorporated before adding the next.
5. Dry Ingredients Meet Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
6. Chocolate Heaven: Fold in the chocolate chips and chopped Mexican chocolate until evenly distributed.
7. Scoop & Bake: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie.
8. Into the Oven: Bake for 10-12 minutes, or until the edges of the cookies are set and the tops are just slightly cracked.
9. Cooling Time: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Cookie Perfection

Want to take your cookies from great to extraordinary? Here are a few pro-tips:

• Chill Out: Chilling your cookie dough for at least 30 minutes before baking will help prevent spreading and result in thicker, chewier cookies.
• Chocolate Variations: Don’t be afraid to experiment with different types of chocolate! Milk chocolate, dark chocolate, or even white chocolate can be used in place of the semisweet chocolate chips.
• Spice It Up: If you like a little heat, feel free to add a pinch of cayenne pepper to the dough.
• Festive Flair: For a festive touch, sprinkle the cookies with a pinch of cinnamon sugar before baking.

Mexican hot chocolate cookies on a baking sheet

FAQs About Mexican Hot Chocolate Cookies

Q: Can I freeze the cookie dough?
A: Absolutely! The cookie dough can be frozen for up to 3 months. Simply scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, bake from frozen, adding a few minutes to the baking time.

Q: My cookies turned out flat. What happened?
A: Don’t worry, it happens! Here are a few reasons your cookies might have spread:

• Overmixing the Dough: When you overmix the dough, you develop the gluten in the flour, which can lead to tough and flat cookies.
• Butter Too Soft: Make sure your butter is softened, but not melted. Melted butter will make the cookies spread too much.
• Oven Temperature: Make sure your oven is properly preheated and accurate. If the oven is too cold, the cookies will spread before they have a chance to set.

Q: Can I add nuts to my cookies?
A: Of course! Chopped pecans, walnuts, or almonds would be delicious additions to this recipe.

Indulge in Chocolatey Goodness

There you have it! Your very own batch of warm, gooey, and utterly irresistible Mexican hot chocolate cookies. Each bite is a symphony of flavors, from the rich chocolate to the subtle warmth of the spices. These cookies are perfect for satisfying your sweet cravings any day of the week. So go ahead, grab a glass of milk (or maybe even a cup of Mexican hot chocolate!) and enjoy the fruits of your labor. Happy baking!