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Mexican Hot Chocolate Cookies

Warm, gooey cookies infused with rich chocolate flavor and a hint of cinnamon, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure it's softened, not melted.
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional) For added spice.
  • 1 cup chocolate chips
For finishing
  • Powdered sugar for dusting For an extra special touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—about 2-3 minutes.
  3. Mix in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the chocolate chips gently until evenly distributed.
  7. Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Finishing Touch
  1. Once cooled, dust the cookies with powdered sugar for decoration.

Notes

For a nut-free version, omit any nuts and replace chocolate chips with carob chips if avoiding chocolate. Keep an eye on the cookies as they bake to maintain chewiness. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.