Mexican Hot Chocolate Cookies
Deliciously thick and chewy chocolate cookies that are loaded with chocolate chips, and spiced with cinnamon, cayenne pepper, and chilli powder!
Servings: 18 cookies
Calories: 171kcal
Ingredients
For the Cookies
- 1 ½ cups (187g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon cayenne pepper
- ½ teaspoon chilli powder
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) chocolate chips
For the Sugar Coating
- ¼ cup (50g) caster/granulated sugar
- ½ teaspoon ground cinnamon
Instructions
For the Cookies
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and spices. Set aside.
- Whisk together the butter and sugars until combined. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
For the Sugar Coating
- In a small bowl, mix together the sugar and cinnamon.
- Roll the dough into 1.5oz balls, roll them in the sugar mixture until evenly coated, then place onto the prepared baking tray.
- Bake for 10 - 12 minutes or until firm and cracked on top. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.