These Mexican Hot Chocolate Cookies offer a unique twist on a classic treat. They’re rich, fudgy, and packed with chocolate chips, with a subtle warmth from cinnamon and chili powder. This easy recipe is perfect for holiday baking or a simple weeknight indulgence.
Mexican Hot Chocolate Cookies with flaky sea salt.
Baking the Perfect Mexican Hot Chocolate Cookies
These cookies are surprisingly simple to make. Here’s a step-by-step guide:
Mixing the Dry Ingredients
First, combine all-purpose flour, unsweetened cocoa powder, baking soda, chili powder, ground cinnamon, and a pinch of salt in a medium bowl. Whisking these ingredients together ensures even distribution for a consistent flavor in every bite.
Combining the Wet Ingredients
In a separate bowl, cream together softened unsalted butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy. This creates the base for the cookie’s texture and sweetness. Then, beat in a large egg, vanilla extract, and milk until well combined.
Creating the Cookie Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and slightly sticky. Be careful not to overmix, as this can result in tough cookies. Finally, gently fold in milk chocolate chips until evenly distributed throughout the dough.
Chilling and Baking
Cover the dough and chill in the refrigerator for at least one hour (or 35 minutes in the freezer). Chilling allows the flavors to meld and prevents the cookies from spreading too thin during baking.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets using a tablespoon or cookie scoop, leaving space between each cookie.
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. For a touch of extra flavor, sprinkle the warm cookies with flaky sea salt.
Tips and Variations
- Nutty Delight: Add chopped walnuts or pecans to the dough for a crunchy texture.
- Caramel Infusion: Drizzle melted cajeta (Mexican caramel) or dulce de leche over the baked cookies for an extra layer of sweetness.
- Marshmallow Madness: For a true hot chocolate experience, press mini marshmallows into the tops of the cookie dough balls before baking.
- Freezing for Later: Freeze the unbaked cookie dough balls for up to three months. Bake them directly from frozen, adding a few minutes to the baking time.
Storing Your Cookies
Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies for up to three months.
These Mexican Hot Chocolate Cookies are a delightful treat that combines the richness of chocolate with a hint of spice. They’re perfect for sharing with friends and family or enjoying as a cozy indulgence. Enjoy!
