David Sedaris, with his humorous take on life’s quirks, understands that sometimes the most delightful things are found in unexpected packages. Just as his stories blend humor with relatable observations, these Mexican Hot Chocolate Cookies might not win any beauty contests, but their taste is undeniably captivating. Inspired by a quest for the perfect dessert to follow a rich carnitas meal, and drawing from The Amateur Gourmet’s adaptation of the Back In The Day Bakery Cookbook, this recipe unveils a cookie that prioritizes flavor and texture over flawless aesthetics. Don’t be deterred if they emerge from your oven looking a little “ugly”; your taste buds are in for a treat that transcends mere appearances.
The Charm of Imperfectly Perfect Cookies
In a world obsessed with visual perfection, these Mexican Hot Chocolate Cookies dare to be different. They are a testament to the idea that true beauty lies within – in this case, in the rich, fudgy texture and the complex flavors of Mexican hot chocolate. Often, the most memorable homemade treats are those with character, those that hint at the loving hands that created them rather than striving for mass-produced uniformity. These cookies proudly embrace their “ugly” duckling status, transforming into a swan of flavor with every bite.
Mexican Hot Chocolate Cookies
Image: A batch of homemade Mexican Hot Chocolate Cookies, showcasing their rustic and slightly imperfect appearance, emphasizing their home-baked charm.
Unveiling the Recipe: Mexican Hot Chocolate Cookies
This recipe, adapted for home bakers, focuses on delivering an authentic Mexican hot chocolate flavor profile in a cookie form. The subtle warmth of cinnamon and cayenne pepper, combined with rich cocoa and espresso, creates a depth of flavor that is both comforting and intriguing.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup very fine walnuts (or almond flour for a smoother texture)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup packed light brown sugar
- 1/2 cup Dutch-processed cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon espresso powder or finely ground coffee
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup mini semisweet chocolate chips
- About 1/4 cup granulated sugar for dusting
Baking Instructions:
- Preparation: Line two cookie sheets with parchment paper. Preheat your oven to 350°F (175°C) and position a rack in the lower third.
- Combine Dry Ingredients (Part 1): In a medium bowl, measure out the all-purpose flour.
- Prepare Walnut Flour (Optional): If using walnuts, use a food processor to pulse them into a very fine crumb. Be cautious not to over-process into nut butter. Alternatively, for a smoother cookie texture and if dietary restrictions allow, use almond flour instead. Add the finely ground walnuts (or almond flour) to the all-purpose flour and set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer in a large bowl, cream the softened butter on medium speed until it becomes light and fluffy. This step is crucial for achieving the right cookie texture and may take a few minutes.
- Incorporate Wet and Dry Spices: Reduce the mixer speed and add the packed light brown sugar. Continue to cream for another minute until well combined. Add the vanilla extract, cocoa powder, ground cinnamon, espresso powder or finely ground coffee, kosher salt, and cayenne pepper. Mix until the mixture is smooth and well incorporated, about another minute.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Fold in Chocolate Chips: Use a spatula to gently stir the bowl, ensuring all ingredients are fully incorporated. Then, fold in the mini semisweet chocolate chips.
- Shape the Cookies: Divide the dough into approximately 14 even portions. Roll each portion into a ball and place them on the prepared cookie sheets, leaving space between each cookie for spreading. Flatten each ball slightly with the bottom of a glass or your palm. Sprinkle the tops of the cookies with granulated sugar.
- Chill the Dough: Place the cookie sheets in the refrigerator for at least one hour, or up to three hours. Chilling the dough helps prevent excessive spreading during baking and enhances the texture.
- Bake: Bake one cookie sheet at a time in the preheated oven for 8 to 10 minutes, rotating the pan halfway through baking to ensure even cooking. The cookies are done when the edges are set, and the centers are still slightly soft.
- Cool: Let the cookies cool completely on wire racks. This allows them to firm up to their ideal fudgy texture.
Tasting Notes and Serving Suggestions
These Mexican Hot Chocolate Cookies are a delightful paradox – their slightly “ugly” appearance belies a truly exquisite taste. The texture is wonderfully fudgy, dense, buttery, and creamy all at once. The spices provide a gentle warmth and complexity, perfectly complementing the rich chocolate flavor.
While these cookies are delicious on the day they are baked, their texture remarkably improves the next day, becoming even more fudgy and flavorful. Enjoy them as a satisfying dessert, a treat with your morning coffee, or even, as the original author admits, for breakfast! They pair wonderfully with a glass of milk, a cup of coffee, or, for an extra touch of indulgence, a mug of authentic Mexican hot chocolate.
Conclusion: Don’t Judge a Cookie by Its Cover
These Mexican Hot Chocolate Cookies are a delicious reminder that appearances can be deceiving. Embrace their rustic charm and slightly “ugly” exterior, because what truly matters is the explosion of flavor and the delightful texture they deliver. Bake a batch, share them with friends and family, and watch as their initial hesitation over the appearance melts away with the first irresistible bite. You might just find that these “ugly” cookies become your new favorite treat.
