This cookie is rich and chocolatey, with a warm spiciness that will leave you craving more. These cookies are soft on the inside and crispy around the edges. The surprise of the cayenne starts subtle and then hits with a warm spiciness in the back of the throat. So delicious.
Growing up in Pittsburgh, special occasions called for special cookies. Families had a repertoire of cookie recipes that were handed down from generation to generation. Weddings had huge tables, literally groaning with homemade, often ethnic, always delicious, cookies. Christmas would not be Christmas without the traditional smorgasbord of holiday cookies.
To this day, a holiday would not feel complete if I did not bake at least 3 or 4 different cookies to share with those that I love.
These Ultimate Mexican Hot Chocolate Cookies provide just that little something different. The unexpected cinnamon, chili, and cayenne kick up the standard chocolate cookie and make your cookie platter something special.
TIPS FOR MAKING THE ULTIMATE MEXICAN HOT CHOCOLATE COOKIES
- Make sure that your butter and the eggs are room temperature. This will enable you to fully mix the ingredients.
- For the best flavor, use the finest ingredients that your budget allows. Ghiradelli cocoa is very rich and flavorful. Use an espresso powder that you might actually use to drink.
- Different vanillas will offer a different flavor profile. For example, Mexican vanilla has a smokey, bold taste. Madagascar is very rich and creamy, and Tahitian vanilla finishes with a cherry/chocolate flavor.
- Using a medium-size cookie scoop and a Silpat mat will give your cookies a uniform, professional finish.
WHAT TYPE OF COCOA POWDER SHOULD I USE?
- If a recipe uses baking powder, use Dutch Processed cocoa, which has been washed in a potassium solution to neutralize the acidity. This makes for darker cocoa that is milder in flavor.
- If the recipe uses baking soda, use natural cocoa powder. The baking soda counters the slightly metallic taste of the cocoa. Natural cocoa powder has less acid and thus is lighter in color, more astringent and bitter.
An easy chocolate drop cookie recipe with the warm spices of chili powder and cinnamon reminiscent of the spicy Mexican hot chocolate drink.
- 1 cup granulated white sugar
- ½ cup dark brown sugar, firmly packed
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- 2 tablespoons milk
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ cup natural cocoa powder
- ½ teaspoon cayenne powder
- ½ teaspoon chili powder
- 1 teaspoon espresso powder
- 1 teaspoon cinnamon
- 2 ¼ cups all-purpose flour
- 1 cup semisweet chocolate chips
- 1 cup sifted powdered sugar
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or a Silpat mat.
- In a large bowl of an electric mixer, cream both sugars and butter until very creamy. Beat in eggs and milk until fully combined. Add cream of tartar and baking soda. Mix well.
- In a medium bowl, stir together the cocoa powder, chili powder, espresso powder, cinnamon, and flour till well combined.
- Add dry ingredients to butter mixture and mix until just combined.
- Stir in chocolate chips by hand.
- Using a medium cookie scoop or heaping tablespoon, roll dough into balls. Roll balls in the powder sugar and place on the prepared baking sheets.
- Bake in the preheated oven until centers are set and cookie begins to crack, about 10-12 minutes.
- Cool for 1 minute on baking sheet and then transfer cookies to wire rack to cool completely.
- Serving Size: 1
Did you know that the Aztecs used cinnamon, chili powder, nutmeg, etc. in their chocolate to cover up the bitterness of the cacao.
Because the cacao beans were so precious to the Aztecs and used as a form of currency, drinking chocolate was typically enjoyed by the wealthy upper class. The lower class enjoyed the delicacy on special occasions such as weddings and holidays.