Imagine the rich, creamy texture and spicy kick of Mexican hot chocolate transformed into a sumptuous cookie. Enter Mexican Hot Chocolate Cookies—a delightful fusion of decadent cocoa and spicy chili, crowned with a dash of cinnamon. Inspired by the traditional Mexican beverage, these cookies are more than just a sweet treat; they are an experience. Indulge in the warmth of hot chocolate with every bite, enhanced by the subtle heat that lingers on your palate. Perfect for a cozy evening by the fire or as a unique addition to your holiday cookie platter, these cookies are sure to impress and satisfy any chocolate lover’s craving.
Ingredients for Mexican Hot Chocolate Cookies
List of Ingredients with Measurements
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- ¾ cup milk chocolate chips
- Mini marshmallows* (for topping, optional)
- Flaky sea salt (for topping, optional)
Optional Ingredient Substitutions
For a personalized twist, consider these substitutions:
- Use dark chocolate chips instead of milk chocolate for a deeper cocoa flavor.
- Swap the chili powder for cayenne for an extra spicy kick.
- Replace all-purpose flour with gluten-free flour for a gluten-free version.
How to Make Mexican Hot Chocolate Cookies Directions
Step 1: Preparing the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, chili powder, ground cinnamon, and a pinch of salt. This step ensures that all the dry ingredients are evenly distributed and ready to incorporate into the wet mixture later on. Set aside this aromatic blend while preparing the wet ingredients.
Step 2: Creaming the Butter and Sugars
In the bowl of a stand mixer equipped with a paddle attachment (or in a large bowl using a hand mixer), add the softened unsalted butter, granulated sugar, and dark brown sugar. Beat the mixture on medium speed for about two minutes until it becomes light, fluffy, and pale in color. This creaming process is crucial as it introduces air into the mixture, which contributes to the cookie’s texture.
Step 3: Incorporating the Wet Ingredients
Once the sugars and butter are perfectly mixed, stop the mixer, scrape down the sides of the bowl, and add the large egg, vanilla extract, and milk. Beat these ingredients into the butter and sugar mixture until well combined. The addition of milk smooths the mixture, making it ideal for blending with the dry ingredients.
Step 4: Combining Everything Together
Turn the mixer to low and slowly incorporate the pre-whisked dry ingredients into the wet mixture. Continue mixing until just combined. The result is a thick and sticky cookie dough base. Gently fold in the milk chocolate chips, ensuring even distribution throughout the dough. Cover the dough with plastic wrap and let it chill in the fridge for one hour or in the freezer for 35 minutes. Chilling the dough helps prevent the cookies from spreading too much in the oven and enhances their flavor.
Step 5: Baking the Cookies
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Use a heaping tablespoon cookie scoop to portion the dough, placing eight scoops onto each baking sheet to make a total of 16 cookies. Bake them for 10-12 minutes. You’ll know they’re ready when the edges appear set, but the centers remain soft.
Step 6: Finishing Touches
Remove the cookies from the oven and, if desired, sprinkle with a touch of flaky sea salt and top with mini marshmallows for a fun twist. Allow them to cool on the tray for about five minutes before transferring to a wire rack to cool completely.
How to Serve Mexican Hot Chocolate Cookies
Best Ways to Serve Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies can be served warm or at room temperature. For the ultimate experience, enjoy them fresh from the oven when the chocolate chips are still melty, and the marshmallows, if used, are gooey.
Serving Suggestions or Pairings
These cookies pair beautifully with a tall glass of milk or a cup of coffee. For a themed dessert spread, serve them alongside traditional Mexican hot chocolate. Slightly spicy and deeply flavorful, they are also an excellent companion to vanilla ice cream or as bookends for a decadent ice cream sandwich.
How to Store Mexican Hot Chocolate Cookies
Proper Storage Methods
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about 3-5 days. Ensure that they are fully cooled before sealing them in a container to prevent moisture buildup.
Tips for Reheating or Freezing
For long-term storage, consider freezing the cookies. Once cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container and store for up to 3 months. To reheat, warm them in a preheated 300°F (150°C) oven for about 5 minutes or until heated through.
Tips to Make Mexican Hot Chocolate Cookies
Common Mistakes to Avoid
Avoid overbaking these cookies; they should be removed when the centers are still soft. This ensures a chewy texture rather than a hard one. Also, measure the flour and cocoa accurately to prevent a dry dough.
Helpful Tips for Better Results
For a richer flavor, consider toasting the chili powder in a dry pan for a minute before using it. Always ensure your butter is at room temperature to achieve the perfect creaming consistency with the sugars. For an extra layer of flavor, brown the butter before using it in the dough mix.
Variation of Mexican Hot Chocolate Cookies
Suggested Variations or Twists on the Recipe
For a nutty variation, add a handful of chopped pecans or almonds. If you like a stronger coffee flavor, a tablespoon of instant espresso powder can be a delicious addition to the dough.
Adjustments for Dietary Preferences
For a dairy-free version, substitute the butter with a plant-based alternative and use almond or soy milk instead of cow’s milk. Vegan chocolate chips can also replace regular milk chocolate chips.
FAQs
What Can I Do if the Dish Isn’t Turning Out Right?
If your cookies are spreading too much, ensure you’ve chilled the dough sufficiently and have measured the flour correctly. If they’re too dry, consider slightly reducing the baking time or ensuring the butter and sugar are adequately creamed.
Can I Make This Ahead of Time?
Absolutely! You can make the dough ahead and refrigerate it for up to 3 days, or freeze the pre-portioned dough for up to 3 months. Baking from frozen will require a slightly longer baking time.
What Can I Substitute for Ingredients?
For a flourless option, use almond flour in place of the all-purpose flour, although the texture will be different. If you’re out of cocoa powder, melted unsweetened chocolate can be a substitute by adjusting the flour and sugar proportionally.
