Mrs. Regueiro's Plate: Mexican Hot-Chocolate Cookies

Friday, April 29, 2011

Mexican Hot-Chocolate Cookies

Sweet and spicy. That’s how I like my man and cookies.

Sometimes when I get those chocoholic cravings, I want a batch of chocolate chip cookies. Sometimes I might want to eat the chocolate chip cookie dough all by itself because it’s that scrumptious. And I’m not afraid of salmonella either – I like to live dangerously sometimes. Or most likely I want to enjoy a sweet batch of chocolate chip cookies, too. “My man” aka my husband might want a sweet treat as well so I guess I have to share with him, too.

On the other hand, I’m also a fan of the snickerdoodle cookie, it’s a cinnamon-sugar cookie that is sometimes crispy or oh-so soft as a pillow. This recipe is a perfect combination of your favorite chocolate chip cookie combined with a snickerdoodle. Madly addicting.

You can intensify this cookie a bit more by adding a bit of spice to it, too. Chile powder, cayenne pepper, ancho chile powder, or even New Mexican chile powder would work as well or you can opt to not add it in. I was kind of resistant to try it, but you will be surprised. The little bit of spice intensifies the chocolate to another level and it’s not too overpowering that you won’t enjoy the cookie. The cookies have a slight crunch and the beautiful crackly surface is very reminiscent of the snickerdoodle cookie but are still chewy on the inside.

These would be perfect for any Cinco De Mayo fiesta, too!

Mexican Hot Chocolate Cookies

Mexican Hot-Chocolate Cookies
Adapted from Martha Stewart
Printable Recipe
1 cup chocolate chips
½ cup unsweetened cocoa powder
2 ¼ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½  teaspoon salt
1 cup unsalted butter, room temperature
1 ½ cups sugar, plus ¼ cup for garnishment
2 large eggs
2 teaspoons cinnamon
½ teaspoon chile powder (optional)


Preheat the oven to 400 degrees. Line baking sheets with parchment paper or silpat baking mat.

In the bowl of the stand mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, and scrape down bowl if needed. In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. Slowly combine the dry and wet ingredients together until combined. Fold in the chocolate chips.

In a small bowl, combine ¼ cup of sugar with 2 teaspoons of cinnamon. (Add chile power if using). Using a small cookie scooper (about 1 heaping tablespoon), roll the balls of dough in the cinnamon-sugar mixture and place on cookie sheet.

Bake cookies for 10 minutes, or until cookies have slightly cracked. Let cookies cool on sheets for 5 minutes and place on cooling rack until cookies have cooled completely.

Mexican Hot Chocolate Chip Cookies

Review: These irresistible chocolate chip cookies have a little extra sweet and spicy kick to them. Try them fresh from the oven with a large glass of milk, and prepare yourself for a little dunking action, too.

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