Mexican Hot-Chocolate Cookies

I LOVE chocolate.  As soon as I saw the recipe, I knew I needed to try these Mexican Hot-Chocolate Cookies from Martha Stewart Living May 2017.  The cayenne gives a warm kick, and helps cut the sweetness of these double chocolate cookies.  These are quick and easy to make, and super satisfying for your sweet tooth!




Mexican Hot-Chocolate Cookies

Makes about 3 dozen cookies

  • 1-1/2 cups flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 12 ounces semisweet chocolate chips, roughly chopped
  • 1/2 cup turbinado sugar (or regular sugar, which works as well)

Preheat the oven to 325 degrees F.

In a medium bowl, combine the flour, cocoa powder, cinnamon, salt, cayenne and baking soda.

In a large bowl, cream the butter and brown sugar until light and fluffy, about 3 minutes.  Beat in the egg and vanilla.

Add the the dry ingredients, and mix on low speed until the dough is just combined.  Stir in the chocolate chips.

Create 1-inch (about a heaping tablespoon) diameter balls.  Roll the balls in turbinado (or regular) sugar before placing on the sheet pan, about 2 inches apart.

Bake the cookies for 11-14 minutes until the tops are cracked.  Cool for 5 minutes on the sheet, then transfer to a wire rack.  Once cooled completely, store in an airtight container.  Try not to eat them all in one day.