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Savoring the Warmth of Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper.
  3. In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add in the egg and vanilla extract, mixing until combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  6. Fold in chocolate chips gently using a spatula.
  7. Scoop tablespoon-sized balls of dough onto a baking sheet, spaced about two inches apart.
  8. Bake in the preheated oven for 10-12 minutes, until edges look set but centers are still slightly soft.
  9. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.