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Mexican Hot Chocolate Cookies Recipe

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This recipe for Mexican Hot Chocolate Cookies is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 C. flour
1/4 C. unsweetened cocoa powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1/2 C. (1 stick) unsalted butter, room temperature
1 C. dark brown sugar, packed
1 large egg, room temperature
1 tsp. vanilla
12 oz. semisweet chocolate chips (61% cacao is extra good)
Turbinado sugar

Directions:
Directions:
Preheat oven to 325º F.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, cinnamon and cayenne pepper. In a separate bowl, cream together the butter and brown sugar until fluffy, about 3 minutes. Beat egg and vanilla into creamed mixture until well combined. Add flour mixture using low speed, just until incorporated. Add chocolate chips.

Form into 1" balls and roll in turbinado sugar to coat.

Place 2" apart on baking sheets and bake 11-14 minutes, until surface is cracked slightly. Cool 5 minutes on baking sheets before transferring to wire rack to cool completely.

Number Of Servings:
Number Of Servings:
3-4 dozen
Personal Notes:
Personal Notes:
These have become one of my favorite cookies. They are slightly hot from the cayenne pepper. You can feel the warmth in your throat a few seconds after swallowing. So, please warn people who are trying them for the first time!

 

 

 

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