RECIPE: Mexican Hot Chocolate Spicy Cookies
We recently started a monthly potluck at my workplace to bring people closer together. After all, nothing brings people closer than food! It turned out to be fun and delicious, and the team is working on next month's theme already.
This month's theme was a taco/nacho bar. One of my art directors requested I bake a themed dessert. As I brainstormed Mexican dessert and treats, I remembered I always wanted to play with Mexican hot chocolate. I pass the pretty boxes in the cocoa aisle all the time and never really knew what they were about. The sweet illustration of the grandmother drinking cocoa always drew my curiosity. After doing some reading, I wondered if these cocoas would make a great flavor base for some cookies. Cinnamon, chocolate, and spice seemed like a fun mix. So off I went.
This was the recipe I ended up with. The team gave me the thumbs up that the recipe was "blog worthy".
Mexican Hot Chocolate Spicy Cookies
1 cup of butter, softened
1 Mexican hot chocolate puck/disc (like Ibarra), melted in the microwave at half power then slightly cooled
1 cup of granulated sugar
2 teaspoons vanilla extract
2 cups flour
1 teaspoon of baking soda
1 teaspoon baking powder
1 teaspoon of cinnamon
1/4 teaspoon of salt
1/4 teaspoon of cayenne pepper
1 cup of mini chocolate chips
1/8 cup of powdered sugar mixed with 1/2 teaspoon of cinnamon for dusting
Preheat oven to 350°. Line baking sheets with parchment paper and set aside.
In a medium-size bowl mix flour with baking soda, baking powder, cinnamon salt, and cayenne. Set aside.
With a stand mixer beat the butter until light and fluffy, then add the sugar and beat for another minute. Next add the vanilla and each egg, one at a time until well incorporated. Next, add the melted hot chocolate and mix well.
Turn the mixer to low and add the flour mixture and mix until just incorporated-don't overmix.
By hand add the mini chocolate chips and mix until evenly distributed.
With a teaspoon, drop batter about 2 inches apart on baking sheet. Bake for about 15 minutes and flip the sheets the last five minutes of cooking. You are looking for edges that are slightly golden and the center is set. Let cookies sit on baking sheets to cool for about five minutes before transferring them to a rack to cool completely.
When ready to serve sprinkle with the powdered sugar and cinnamon mixture.