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Spicy Mexican Hot Chocolate Cookies
semisweet chocolate chips
room temperature (2 sticks butter)
unsweetened cocoa powder
cream of tartar
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.
Want noticeably more heat? Double the cayenne pepper. Want some extra heat and some extra smokiness? Double the chipotle powder.