Description
Indulge in the rich flavors of chocolate combined with warm spices in these delightful Mexican Hot Chocolate Cookies, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and salt.
- In another bowl, blend the softened butter with granulated and brown sugars using an electric mixer for 3-5 minutes until light and fluffy.
- Add the vanilla extract and egg to the butter mixture, blending thoroughly.
- Gradually combine the dry ingredients into the wet mixture, mixing until a cohesive dough forms.
- Roll the dough into balls, about one tablespoon each, and place them on a parchment-lined baking sheet, leaving space in between.
- Bake for 10-12 minutes, until edges are set but centers look slightly soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Make-ahead cookie dough can be refrigerated for up to three days. Customize by adding chocolate chips or nuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg