Mexican Hot Chocolate Cookies
The traditional flavors of Mexico wrapped up in one delicious cookie. Mexican hot chocolate, cayenne pepper, cinnamon and dutch cocoa are combined and then rolled in cinnamon sugar to bring you a taste of Mexico.
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Equipment
- mixing bowls microwave safe
- rubber spatula
- cooling rack
- whisk
- 2 tbsp ice cream scoop
- parchment paper
Ingredients
- 1 ½ cup all purpose flour 190 g
- ¾ cup unsalted butter, cold and cubbed 168 g
- ¾ cup dark brown sugar, packed 169 g
- ½ cup dutch cocoa powder 50 g
- ¼ tab Abuelita Chocolate 23 g
- 1 large egg room temperature
- 1 tsp Mexican vanilla
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ¼ tsp cayenne pepper
- ½ tsp baking soda
- 1 Mexican Hot Chocolate Bar 70 g
Sugar Coating
- ¼ cup granulated sugar 50 g
- ¼ tsp ground cinnamon
- ¼ tab Abuelita Chocolate ground to powder
Instructions
Sugar Coat Mixture
- In a small bowl, add granulated sugar and cinnamon.
- Use grater to grind down Abuelita chocolate in same bowl. Whisk well and set aside.
Mexican Hot Chocolate Cookies
- Combine flour, cinnamon, fine sea salt, cayenne pepper and baking soda in medium bowl. Whisk until well dispersed.
- In a microwave safe bowl, melt butter for 90 seconds until fully melted and hot.
- Immediately add Abuelita chocolate tab and dutch cocoa to melted butter. Whisk until smooth. Allow to cool.
- Add dark brown sugar and whisk well, about 1 minute.
- Add egg and whisk until smooth.
- Add vanilla and whisk until combined.
- Add dry ingredients to wet ingredients.
- Use rubber spatula to fold in dry ingredients until only some flour bits remain.
- Chop chocolate bar and add to cookie dough. Use rubber spatula to gently fold in.
- Use 2 tbsp ice cream scoop to scoop dough balls. Roll in sugar mixture and place on baking sheet at least 2" apart.
- Bake at 350 F for 9 minutes. Remove from oven and place on cooling rack.
- After a few minutes of cooling, roll for a 2nd time in sugar coating.
Video
@thedessertpantry Mexican Hot Chocolate Cookie recipe available on the blog. Made with Abuelita chocolate, along with a bit of cayenne pepper for a subtle kick. #mexicanhotchocolate #cookietok #cookierecipe #mexicancookies ♬ Perfect - Instrumental - Guitar Tribute Players
Notes
Weigh Your Ingredients. You will have a better chance of success with this recipe if you weigh your ingredients.
Sugar Coating. I recommend not skipping the double sugar coating in this recipe. The first coat is to ensure a bit of extra flavor, and the second coating is to really boost all those flavors.
Melting Chocolate In Butter. Cube butter to allow it to melt as evenly as possible. Make sure to microwave for at least 90 seconds before adding in Abuelita chocolate and dutch cocoa. Whisk until smooth. You can also use a double boiler to melt the butter, and then add chocolates and whisk until smooth.
Cooling Period. The cookies will be slightly underbaked so it's important to allow them to cool and set before you coat them the 2nd time. If you try to pick up too quickly they will break apart. Allow to cool about 5 minutes before applying 2nd sugar coat.
Freeze Prior To Baking. You can freeze the dough balls prior to baking. Simply follow all the steps up to before baking, and place in refrigerator for about 30 minutes. Remove from fridge and place in freezer safe ziplock bag or container. When ready to bake, remove from freezer and follow baking instructions, but add 1 to 2 minutes extra of bake time.
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