Mexican Hot Chocolate Cookies Recipes

MEXICAN HOT-CHOCOLATE COOKIES

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
• In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In small bowl, mix sugar and cinnamon; set aside.
• In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
• Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
• Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on lined cookie sheets.
• Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.

ANCHO CHILE-MEXICAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
• Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
• Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
• Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.

MEXICAN COCONUT HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
• Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
• Drop batter by teaspoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Mix flour, cocoa, and baking soda until well combined. Set aside.
• Mix sugars by hand until all lumps are gone. Set aside.
• In a mixer or with a hand mixer, whip butter until creamy.
• Add sugar mixture, cinnamon, peppers, and vanilla to butter, and mix on high for one minute.
• Add egg white and mix until smooth.
• On low, add flour mixture until just combined. Do not over mix.
• Turn dough onto a sheet of waxed paper. Gently form a log about 10 inches long, roll in waxed paper, and chill in the fridge until needed (or at least 45 minutes).
• Place oven racks in upper and lower third of the oven. Preheat oven to 350.
• Line a baking sheet with waxed paper.
• Slice cookies into 1/4 inch thick rounds with a sharp knife.
• Place on cookie sheet about an inch apart.
• Place cookies on lower rack and let them cook for 5 minutes.
• Move cookies to the top rack and turn the pan so that cookies that were facing the front are now facing the back. Cook another 5-6 minutes.
• Remove from the oven and let cool on a cookie rack.
• Once the cookies cool, top them with a thin layer of duche de leche and sprinkle with sliced or slivered almonds.

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• In large bowl, whisk together flour, cornstarch, cinnamon, salt, baking powder, and baking soda until well combined; set aside.
• In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
• Beat flour mixture into wet mixture until combined. Stir in chocolate. Drop dough (or use medium cookie cookie scoop) in about 1 1/2 tablespoon balls on baking sheets that have been lined with silpats (or parchment paper or wax paper). Flatten slightly.
• Cover cookie dough balls with plastic wrap and refrigerate dough for at least 30 minutes or better overnight or up to a few days.
• Preheat oven to 325 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silpats). Bake refrigerated dough for about 14-16 minutes or until golden brown and look slightly undercooked, turning pans halfway through baking. Cool cookies on wire racks.

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• In a medium bowl, add the flour, cocoa powder, baking soda, chili powder, cinnamon and salt. Mix together to combine.
• In the large bowl of a stand mixer, add the softened butter and beat with the paddle attachment on low speed until smooth, about 1 minute. (A hand mixer can also be used.)
• Add the granulated and dark brown sugar and beat on medium-high speed until well combined.
• Add the egg, vanilla extract and milk and beat until well combined. You may have to stop the mixer once or twice to scrape down the sides and bottom. That's okay.
• Working on low speed, add in the dry ingredients slowly until combined. The cookie dough will be thick and sticky. Add in the chocolate chips. Once the chocolate chips are mostly combined with the dough, transfer the dough onto two sheets of plastic wrap. Form the dough into a ball (making sure to poke in chocolate chips that aren't staying) and cover. Chill in the fridge for an hour or in the freezer for 20 minutes.
• Remove the cookie dough from the fridge and preheat oven to 350 degrees F. Line two large baking trays with parchment paper. Roll dough into 16 balls and place on baking trays.
• Bake cookies for 10 minutes. Remove from the oven and top with 3 or 4 mini marshmallows each.
• Place cookies under broiler and broil on high for 30 seconds or until the tops of the marshmallows begin to brown.
• Remove from oven and top with a few more chocolate chips and sea salt if desired. Let the cookies cool for 5 minutes. They'll spread out a little more and deflate in the process. All that's left to do is eat!