These super easy Mexican Hot Chocolate Cookies combine sweet and spicy to give you the best of both worlds. Soft and chewy chocolate cookie with a slight kick of cayenne.
- Soft and Chewy Cookie Recipe: The texture of this cookie is unbeatable. Soft, chewy, and simply a dreamy combination.
- Rich Chocolate Flavor: These almost taste like a brownie cookie. The chocolate is amazing and the perfect balance of sweet to spicy.
- Freezer Friendly: These freeze amazingly well. Freeze the dough OR baked cookies. Full instructions can be found in this post.
Spicy cookies are the best. Seriously. A tiny dash of cayenne mixed with a sweet chocolate cookie base really takes these cookies over the top. Making them my number one go-to. The first bite you take fools you. You think you are enjoying a decadent chocolate cookie. As you chew a small hint of spice sneaks in and overwhelms your taste buds in the BEST way.
It is not an overwhelming spicy flavor, but just the right amount.
SPICY CHOCOLATE COOKIE INGREDIENTS
- Chocolate: Unsweetened chocolate as well as chocolate chips. I like to use semi sweet chips, but milk chocolate would be delicious as well.
- Butter: This recipe works a little differently. The butter is melted with the unsweetened chocolate. Use unsalted butter for this recipe for the best flavor results.
- Flour: I have only made this recipe with all-purpose, or classic white, flour.
- Cocoa Powder: Because this is an incredibly rich cookie, I suggest sticking with classic cocoa powder and not using a darker processed version like Dutch cocoa.
- Cinnamon and Cayenne: These ingredients are what take these cookies from good to great, and give you that classic mexican hot chocolate flavor.
- Baking Soda and Salt: Always double check your baking soda expiration date. I replace mine after six months of opening to make sure it’s always fresh and gives you that lift your cookie needs.
- Sugar: A blend of both granulated and brown sugar. The perfect balance of sweet and molasses.
- Vanilla: I always use pure vanilla extract and avoid imitation. Imitation can leave a slight chemical flavor that isn’t great in cookies.
- Egg: One large room temperature egg.
HOW TO MAKE MEXICAN HOT CHOCOLATE COOKIES
The best way to eat these? Heated in the microwave for just 10 seconds and dipped in milk. They MELT IN YOUR MOUTH. Close your eyes and imagine this with me… SO GOOD.
- PREP: Preheat the oven to 325 degrees. Line baking trays with either parchment or silicone baking mats.
- DOUGH: Start the dough by melting the butter and chocolate together in the microwave. Let that cool slightly while you measure the dry ingredients into a large measuring cup. Mix both of the sugars with the melted chocolate mixture until combined and fluffy, about 2 minutes with an electric mixer. Scrape the sides of the bowl and add the vanilla, egg and dry ingredients. Fold in the chocolate chips.
- DROP: Scoop 2 tablespoons of dough onto the prepared baking trays, leaving 2 inches between each. You can roll them for a more even look.
- BAKE: Bake 12-14 minutes, or until the edges start to curl up.
- Be sure to use softened butter, but not melted. You want the butter to be soft to the touch but still a little bit firm. I remove the butter from the refrigerator about 30 minutes before starting.
- Line your pans with parchment paper or a silicone baking mat. This helps keep your cookies from sticking to the bottom of the pan.
- Use a scoop for even cookie sizing. I really love this one. I use it for all of my cookie recipes.
- Always chill your cookie dough for soft and chewy cookies. Unless you really love flat more crisp cookies, that is. See notes above for more information on chilling dough.
- Scoop your cookie dough BEFORE you chill. After you chill the dough it becomes a little difficult to scoop out. By scooping before you chill, you are saving a lot of effort!
Short answer? Chilling cookie dough keeps the cookie from spreading out during the baking process. As you prepare the dough the butter begins to heat. By chilling you give the butter a chance to solidify again. When it is cold before going into the oven, it melts a tad slower which keeps your cookies thick and fluffy.
If you really love a thin crispy cookie I suggest skipping the chill time!
Yes you can. However, the cayenne is one of the best spices in this recipe. It is not too overpowering and compliments the rich cookie perfectly.
Keep these cookies stored in an airtight container, or zip top bag, for up to 5 days.
Drop cookies are by far the easiest to freeze and bake. Examples will be chocolate chip, M&M, and snickerdoodle.
Scoop and shape your cookie dough into rounds.
Place close together on a parchment lined baking tray.
Freeze for 1 hour.
Remove and store in a freezer safe bag or air tight container. Be sure to label and date.
Spicy Chocolate Cookies
- 2 oz unsweetened chocolate
- 1/4 cup salted butter
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 1½ teaspoons cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- large pinch cayenne
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup mini chocolate chips
- Preheat your oven to 325 degrees. Line two baking tray with parchment or silicone mats. Set aside.
- In a microwave safe bowl melt the butter with the chocolate for 40 seconds, stirring halfway through. Allow to cool while you prepare the next step.
- In a large measuring cup combine the flour, cocoa powder, cinnamon, baking soda, salt, and cayenne. Whisk together with a fork and set aside.
- Combine both of the sugars with the melted chocolate mixture in the bowl of your electric mixer. Beat until fluffy, scraping the sides of the bowl once. Add the vanilla extract and egg until incorporated followed by the dry ingredients. Fold in the chocolate chips.
- Spoon 1-2 tablespoons of dough onto your prepared cookie sheets, leaving 2 inches between each. Bake 12-14 minutes or until the edges are firm.
How to freeze cookie dough:Drop cookies are by far the easiest to freeze and bake. Examples will be chocolate chip, M&M, and snickerdoodle.
- Scoop and shape your cookie dough into rounds.
- Place close together on a parchment lined baking tray.
- Freeze for 1 hour.
- Remove and store in a freezer safe bag or air tight container. Be sure to label and date.