Description
Rich and flavorful Mexican hot chocolate cookies, featuring the warm spice of cinnamon and a subtle kick of cayenne pepper.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon salt
- 1/4 cup granulated sugar mixed with 1/2 tsp ground cinnamon (for rolling)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, 1 teaspoon cinnamon, cayenne pepper, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
- Place the cinnamon-sugar mixture in a shallow bowl.
- Roll dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
- Place the coated balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and the tops are slightly cracked (do not overbake).
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Adjust the amount of cayenne pepper to control the level of heat.
- Do not overbake to ensure the cookies remain soft and chewy.