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To make Spicy Mexican Hot Chocolate Cookies, you need fresh and quality ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 tsp baking soda - 1/4 tsp salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1 large egg - 1 tsp vanilla extract - 1 tsp ground cinnamon - 1/4 tsp cayenne pepper (adjust for spice preference) - 1/2 cup semi-sweet chocolate chips - 1/4 cup granulated sugar for rolling Each ingredient plays an important role. The all-purpose flour creates the cookie's structure. Cocoa powder gives that rich chocolate flavor. Baking soda helps the cookies rise, while salt balances the sweetness. Softened butter makes the dough creamy. Brown sugar adds moisture and depth. The egg binds everything together. Vanilla extract enhances flavor. Ground cinnamon offers warmth, and cayenne pepper adds that spicy kick. Semi-sweet chocolate chips bring in melty goodness. Finally, rolling in granulated sugar gives the cookies a lovely crust. Make sure you gather these ingredients before you start. It sets you up for cookie-making success! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. - In a bowl, whisk together: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 tsp baking soda - 1/4 tsp salt - 1 tsp ground cinnamon - 1/4 tsp cayenne pepper Set this mixture aside. - In a large mixing bowl, cream together: - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed Mix until light and fluffy, about 2-3 minutes. - Beat in: - 1 large egg - 1 tsp vanilla extract Stir until well combined. - Gradually add the dry mixture to the wet mixture. Mix until just combined. Be careful not to overmix. - Fold in: - 1/2 cup semi-sweet chocolate chips Ensure they are evenly distributed in the dough. - Use a tablespoon or cookie scoop to drop heaping spoonfuls of dough onto the prepared baking sheet. Space them about 2 inches apart. - Roll each dough ball in: - 1/4 cup granulated sugar This gives them a lovely sugary crust. - Bake in the preheated oven for 10-12 minutes. Look for edges that are set but centers that are soft. - Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. - Adjusting spice levels with cayenne pepper Want a bit more heat? Add more cayenne pepper! Start with 1/4 teaspoon. Taste the dough and decide if you need more. Everyone has different spice levels, so make it yours. - Avoiding overmixing the dough Mix until just combined. Overmixing makes the cookies tough. You want them soft and chewy, not dense. A light hand is key here. - Cooling tips for the best texture Let the cookies cool on the baking sheet for 5 minutes. This helps them set without getting too hard. Then, move them to a wire rack. This keeps them soft and prevents them from getting soggy. - Using parchment paper for easy removal Line your baking sheet with parchment paper. This makes it easy to lift the cookies off later. No sticky mess means less cleanup for you! - Checking for doneness Bake for 10-12 minutes. The edges should look set but the middle should still seem soft. This is how you get that chewy center. - Storing leftover cookies Keep cookies in an airtight container. This keeps them fresh for days. If you want to save them longer, freeze them. Just make sure they cool completely first! Pro Tips Adjusting Spice Level: To customize the heat of your cookies, start with a smaller amount of cayenne pepper and gradually increase until you reach your desired spice level. Chocolate Chip Quality: Use high-quality semi-sweet chocolate chips for a richer flavor. You can also mix in dark chocolate chips for an added depth of taste. Chill the Dough: For a thicker cookie, chill the dough for at least 30 minutes before baking. This helps to prevent the cookies from spreading too much while baking. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies and thaw them when needed. {{image_2}} You can easily change a few ingredients in this recipe. Here are some options: - Gluten-free options for flour: Use a gluten-free flour blend. Almond or coconut flour works well too. - Alternative sweeteners or chocolates: Try using maple syrup or coconut sugar. Dark chocolate chips are great for a richer taste. - Adding nuts or dried fruits: Toss in chopped nuts like walnuts or pecans. Dried fruit like cherries or raisins adds nice sweetness. Spice up your cookies with different flavors. Here are some fun ideas: - Infusing other spices: Add nutmeg or cloves for a warm twist. They blend beautifully with chocolate. - Using white chocolate chips: For a sweeter cookie, swap semi-sweet chips for white chocolate chips. The contrast is delicious! - Adapting to seasonal flavors: In fall, try adding pumpkin spice. It brings cozy vibes to your cookies. These variations keep your spicy Mexican hot chocolate cookies exciting. Enjoy mixing and matching! To keep your Spicy Mexican Hot Chocolate Cookies fresh, store them at room temperature. Use airtight containers to prevent them from drying out. If you live in a warm area, refrigeration helps. However, it may change the texture a bit. Always let them cool completely before storing. You can freeze cookie dough before baking for a quick treat later. Scoop the dough onto a baking sheet. Freeze the dough balls until solid, then transfer them to a zip-top bag. Label the bag with the date. When you're ready to bake, no need to thaw. Just add a couple of minutes to the baking time. For baked cookies, let them cool completely first. Place them in an airtight container or a freezer bag. They can stay frozen for up to three months. To enjoy, thaw them in the fridge or at room temperature. You can also warm them in the oven for a fresh-baked taste. Can I make the dough ahead of time? Yes, you can make the dough ahead of time. Just wrap it tightly in plastic wrap. Keep it in the fridge for up to three days. When you are ready, scoop and bake as usual. What can I substitute for brown sugar? You can use white sugar instead of brown sugar. For a closer taste, mix white sugar with a bit of molasses. This gives a similar flavor and moisture. How do I prevent cookies from spreading? To prevent spreading, chill the dough for at least 30 minutes. This helps the butter firm up. Also, ensure you measure flour correctly and don’t overmix the dough. Are these cookies suitable for gifting? Absolutely! These cookies make great gifts. They are unique and delicious, perfect for sharing. Pack them in a cute box or jar for a lovely presentation. How long do these cookies last? These cookies last about one week at room temperature. Store them in an airtight container to keep them fresh. You can also freeze them for longer storage. What other recipes can I use this dough for? You can use this dough for other treats! Try making cookie bars or even brownies. Adjust the baking time to fit the new shape. This dough is versatile and fun to play with! You can create delicious cookies with simple ingredients and steps. We covered everything from mixing the dough to baking your treats. Remember to adjust the spice levels and store your cookies properly. Feel free to try variations to make them your own. Enjoy the joy of baking and sharing these cookies with friends or family. Happy baking!

Spicy Mexican Hot Chocolate Cookies

Deliciously rich cookies with a hint of spice, perfect for chocolate lovers.
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 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp cayenne pepper
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup granulated sugar for rolling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper. Set aside.
  • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Fold in the chocolate chips to incorporate them evenly into the dough.
  • Using a tablespoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Roll each dough ball in granulated sugar before placing on the baking sheet to give them a beautiful sugary crust.
  • Bake in the preheated oven for 10-12 minutes until the edges look set but the centers still appear soft.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Adjust the cayenne pepper for your preferred spice level.
Keyword chocolate, cookies, dessert, spicy