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Mexican Hot Chocolate Cookies Recipe

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We've translated Mexican hot chocolate into soft and chewy cookies, perfect for holiday parties and midnight snacking. Just add a glass of milk, and you're ready to go. 

Ingredients: 

  • 2 1/4 cups all-purpose flour
  • 2 eggs
  • 3.5 oz bittersweet chocolate bar 
  • 1/2 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 1/3 cup granulated white sugar
  • 2 tbsp cocoa powder
  • 1 tbsp cinnamon
  • 1 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract

Directions: 

STEP 1

Turn the oven to 350° F

STEP 2

Using an electric mixer, whisk together the sugars, butter, cinnamon, cocoa powder, cayenne pepper and sea salt in a bowl. 

STEP 3

Add the two eggs and vanilla extract to the first bowl. Mix until it's light and foamy. Set aside. 

STEP 4

In another bowl, thoroughly combine the baking soda and flour. 

STEP 5

Beat the sugar, butter, cinnamon, cocoa powder, cayenne pepper, salt, eggs and vanilla extract together in the electric mixer on low speed. Slowly add the flour mixture. 

STEP 6

Once the dough is thick, cut up the chocolate bar and melt in a microwave-safe cup for one minute. Let it cool down for another minute. Pour into the electric mixer and mix on low speed. 

STEP 7

Place tbsp-sized dollops of the dough onto two baking sheets. Bake for 10-13 minutes for chewy cookies. Enjoy!