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Chewy Mexican Hot Chocolate Cookies Recipe

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★★★★★

4.4 from 51 reviews

Chewy Mexican Hot Chocolate Cookies are a delightful treat combining rich cocoa, warm spices like cinnamon and cayenne, and a touch of molasses for depth. These soft, crackly cookies offer a spicy twist on classic chocolate cookies, perfect for cozy snacks or festive occasions.

Ingredients

Scale

Wet Ingredients

  • 12 tablespoons butter (melted)
  • 2 tablespoons molasses
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup cocoa powder (preferably Nestle)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar (+1/2 cup for rolling)
  • 1 teaspoon cinnamon
  • 1/8 to 1/4 teaspoon cayenne pepper

Instructions

  1. Mix wet ingredients and cocoa: In a large bowl, stir the cocoa powder and molasses into the warm melted butter until well combined.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and cayenne pepper until evenly mixed.
  3. Add sugar, egg, and vanilla: Add 1 cup of sugar, the egg, and vanilla extract into the large bowl with the wet mixture. Stir until blended.
  4. Incorporate dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring until fully combined to form the dough.
  5. Chill the dough: Cover the dough with plastic wrap and chill for at least 1 hour or up to 3 days to allow flavors to meld and dough to firm up for rolling.
  6. Preheat oven and prepare dough balls: When ready to bake, preheat the oven to 350°F (175°C). Using about 1 tablespoon of dough per cookie (a #50 scoop works well), roll dough balls and then roll each ball in the remaining ½ cup sugar until coated.
  7. Arrange on baking sheets: Place the dough balls spaced about 2 inches apart on ungreased baking sheets to allow for spreading.
  8. Bake the cookies: Bake one sheet at a time for 10-12 minutes until cookies are puffed, centers are set, and cracks begin to form on the surface. Avoid overbaking to maintain chewiness.
  9. Cool the cookies: Leave cookies on the baking sheet until cool enough to handle, then transfer to a wire rack to cool completely.
  10. Optional larger cookies: For a more substantial cookie, use about 2 tablespoons of dough per cookie (a #30 scoop), increasing baking time by 1-2 minutes. This will yield about 18 cookies instead of 30.

Notes

  • Chilling the dough for several hours or up to 3 days improves texture and flavor.
  • Adjust cayenne pepper to preference for desired spiciness.
  • Do not overbake to keep cookies soft and chewy.
  • Use a cookie scoop for uniform size and even baking.
  • Ungreased baking sheets are preferred to help cookies spread properly and develop cracks.

Keywords: Mexican Hot Chocolate Cookies, Chewy Chocolate Cookies, Spicy Chocolate Cookies, Cocoa Cookies, Molasses Cookies

Find it online: https://foodiecara.com/chewy-mexican-hot-chocolate-cookies-recipe/