Spicy Mexican Hot Chocolate Cookies
A double-down on chocolate, with plenty of smokiness
Servings 12 servings
Calories 443kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups white sugar
- 1 cup semisweet chocolate chips
- 1 cup butter room temperature (2 sticks butter)
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 2 teaspoons cream of tartar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees Fahrenheit and prep 2 baking sheets by lining them with parchment paper.
- In a large mixing bowl combine the white sugar, butter, vanilla extract, and kosher salt. Using a beater, beat the mix until fluffy.
- To the mix, add in the eggs, cream of tartar, and baking soda - continue beating to combine.
- Add to the bowl the flour, cocoa powder, cinnamon, cayenne pepper powder, and chipotle powder. Continue beating to combine.
- Add the chocolate chips to the batter and stir until combined.
- Using a scoop, scoop the batter into standard sized cookie balls onto the parchment covered baking sheets.
- Place the baking sheets into the oven and bake for 10 minutes, or until the cookie edges begin to slightly crack.
- Remove the baking sheets from the oven and move the cookies over to cooling racks. Allow them to cool for 5 minutes prior to serving.
- OPTIONAL: Lightly sprinkle the cookies with chipotle powder (or a chipotle/sugar mix) to add a more immediate spiciness and smokiness to the cookie.
Video
Nutrition
Calories: 443kcal | Carbohydrates: 59g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 349mg | Potassium: 293mg | Fiber: 3g | Sugar: 37g | Vitamin A: 580IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 4mg