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Recipe Summary
prep: 35 mins
total: 1 hr 25 mins
Yield: Makes about 3 dozen
Mexican Hot Chocolate Cookies
Ingredients
Ingredient Checklist
1 1/2 cups unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon baking soda
1 stick unsalted butter, room temperature
1 cup packed dark-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
12 ounces semisweet chocolate (61 percent cacao), chopped (2 1/3 cups)
1/2 cup turbinado sugar
Cook's Notes
These cookies can be stored in an airtight container at room temperature for up to a week.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 25 mins
Yield: Makes about 3 dozen
Mexican Hot Chocolate Cookies
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 25 mins
Yield: Makes about 3 dozen
Recipe Summary
prep: 35 mins
total: 1 hr 25 mins
Yield: Makes about 3 dozen
prep: 35 mins
total: 1 hr 25 mins
prep:
35 mins
total:
1 hr 25 mins
Yield: Makes about 3 dozen
Makes about 3 dozen
Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies
Ingredients
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon baking soda
- 1 stick unsalted butter, room temperature
- 1 cup packed dark-brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 12 ounces semisweet chocolate (61 percent cacao), chopped (2 1/3 cups)
- 1/2 cup turbinado sugar
Directions
Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.
Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.
Cook's Notes
These cookies can be stored in an airtight container at room temperature for up to a week.
Cook’s Notes
These cookies can be stored in an airtight container at room temperature for up to a week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Spicy Chocolate Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spicy Chocolate Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
