Mexican hot chocolate cookies are the perfect combo of chocolatey and spicy, ideal for chocolate lovers who like a kick. These tasty, distinctive cookies are a fun way to change it up from chocolate cookies. The mixture of chocolate, spice and warm cinnamon is an irresistible combo that will have you wondering why you ever make basic chocolate cookies!
Mexican Hot Chocolate Cookies
These delicious goodies are great on their own or enjoyed with a glass of cold milk or a scoop of ice cream to balance out the spice. If it's your first time with this cookie recipe, you may feel hesitant about the idea of spicy chocolate, but these cookies are beloved by all who try them. For those brave souls who always want more spice, you can add a touch of chili powder or some extra cayenne pepper to the sugar-cinnamon mixture at the end! Another variation is to substitute half of the white sugar for brown sugar.
Mexican hot chocolate cookies are a similar concept to Mexican chocolate, a yummy version of chocolate that includes cinnamon, along with other spices like nutmeg and chilis for heat. Mexican chocolate is often used in traditional mole sauce, a spicy and flavorful sauce on Mexican dishes like enchiladas. This cinnamon sugar chocolate packs more of a punch than typical American or European chocolate, and its distinctive flavor is hard to beat. The chocolate flavor and texture of these cookies is similar to brownies, with a chewy inside and crispy edges.
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
Put 1 1/2 cups sugar, butter, vanilla extract and salt into the large bowl of a stand mixer. Beat until fluffy, then beat in eggs, then add in cream of tartar and baking soda.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a bowl, and set aside.
Add in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder, beating the dry ingredients to combine with wet ingredients. Beat in flour. Stir chocolate chips into the cookie dough.
Roll tablespoons of cookie dough into round balls. Roll balls in the cinnamon-sugar mixture and place on cookie sheets.
Bake in oven until centers set and the edges are slightly cracked. Cool on cookie sheets for about 5 minutes, then transfer to a cooling rack and dig in. Enjoy your Mexican hot chocolate cookies dipped in a glass of cool milk!