Mexican Hot Chocolate Cookies
Day of the Dead is now over and I’ve been in the kitchen making all my favorite savory dishes. Tortilla soup, Enchiladas, Tamales, you name it! Who doesn’t like Mexican food by the way? The fresh ingredients and big bold flavors are enough to tantalize every taste bud.
But, something was missing. Was it the lime? no. Was it the tequila? Hell no. It was something sweet. Something rich and bold but light enough to eat over and over again. I thought of cake, cupcakes, but settled for perfect bite sized cookies.
One of my favorite flavor combinations is chocolate, chili and sea salt. A drink I make on the regular is a hot chocolate with cayenne, whipped cream and a hint of salt. The sweet, the spicy and the little hints of salt are just. so. good. So, why not make that into a delicious cookie?
I must admit when trying a new recipe with baking, 90% of the time it doesn’t work the first time. But these cookies were so easy and came out absolutely perfect. Soft and gooey on the inside, the spice hits just enough to warm the back of your throat. And with the added hint of cinnamon, it made for a perfect fall treat.
Check out the recipe below:
- 1 1/4 cup cake flour AP flour is ok too
- 2 1/2 tablespoons instant coffee
- 1/4 cup cocoa powder
- 1 stick butter room temperatue
- 1 large Egg
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup chocolate chips semi sweet
- 1 teaspoon salt plus some for garnish
- 1 teaspoon vanilla
- 1 teaspoon cayenne pepper
- 3/4 teaspoon cinnamon
- 1 teaspoon baking soda
Preheat oven to 350 degrees F
In a medium bowl sift cocoa powder, flour, cinnamon, cayenne pepper, salt, baking soda and set aside. In a mixing bowl whip 1 stick of butter with brown sugar and granulated sugar until smooth. Add 1 egg and vanilla and mix until incorporated. Slowly add dry ingredients into the mixture until blended then add 1 cup of chocolate chips and combine.
Pull out a medium to large sized sheet pan out and cover with parchment paper. Spoon out dough roll into a ball (approximately the size of a small ping pong ball). Allow enough room (1 – 2 inches) between balls for room to bake. Sprinkle tops with sea salt and bake for 10-12 minutes. Do not overbake. As soon as you some small cracks on the top, take them out. They should be soft to touch when they come out.
*Note – Cook time depends on the oven. Some people are finding even 10 minutes too long. Make sure to pull out sooner rather than later!
Allow to cool for 5 minutes and devour.