Easy Mexican Chocolate Cookies You’ll Want to Make Again

Easy Mexican Chocolate Cookies You'll Want to Make Again | 31Daily.com

These crumbly Mexican Chocolate Cookies are lightly spiced with cinnamon and cayenne yet deliver a rich, chocolatey flavor so incredibly delicious, I keep making them again and again.




I love serving these on a Taco Tuesday night, or a Mexican Fiesta night, um, well, anytime actually we’re serving anything remotely Mexican. I kind of really like these. And, they’re simply made with ingredients you probably already have on hand.

Easy Mexican Chocolate Cookies You'll Want to Make Again | 31Daily.com

Mexican chocolate is superb but I don’t always have it stocked in the pantry. It often comes in a disc or tablet shape. It has a grainier texture that traditional soft chocolate commonly used in baking.

Commonly flavored with cinnamon and almond, Mexican chocolate has a unique flavor used often in Mexican hot chocolate and mole poblano. In this recipe, we’ve mimicked the flavors of Mexican chocolate while using the traditional chocolate most of us have in the pantry.

LA Weekly has a great article and recipe on How to Make Mexican Hot Chocolate if you’re in the mood.

Easy Mexican Chocolate Cookies You'll Want to Make Again | 31Daily.com

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Mexican Chocolate Cookies

These crumbly Mexican Chocolate Cookies are lightly spiced with cinnamon and cayenne yet deliver a rich, chocolatey flavor so incredibly delicious.

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Ingredients

  • 1 cup butter, room temperature (2 sticks)
  • 1 cup packed light brown sugar
  • 1 egg
  • 1  1/2 teaspoon vanilla extract
  • 2  1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/8 – 1/4 teaspoon cayenne pepper
  • 1 12-ounce package semisweet or dark chocolate chips

Instructions

Preheat oven to 350° and line a baking sheet with parchment paper.

Cream together butter and brown sugar in a stand mixer until fluffy. Beat in first the egg and then vanilla until creamy. Add flour, cocoa powder, baking soda, cinnamon, salt, chili powder and cayenne to the butter mixture. Beat until just blended. Mix in chocolate chips.

Using a cookie scoop, space cookie dough on baking sheet about an inch apart. Bake until cookies are still soft to the touch. Using a larger scoop, bake about 12 minutes. If you’re using a smaller cookie scoop, it should be about 10 minutes. Transfer cookies to racks and cool.



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Easy Mexican Chocolate Cookies You'll Want to Make Again | 31Daily.com

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Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.