Spicy Chocolate Cookies
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.
Servings 24 cookies
Calories 178kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 2cookies | Calories: 178kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 111mg | Fiber: 2g | Sugar: 16g