Add a little heat to your palate, drop in some chocolate and you’ll suddenly experience an absolutely divine combination of bold flavors.
Fiery Mexican Hot Chocolate Cookies
One trip to the Baja Sur and I’d found a new sweet and spicy treat to love as it showed up on my culinary radar!
Travel delivered basic ingredients combined to create a bold taste!
As an award-winning travel writer, you might know that I am pretty much addicted to culinary travel.
Really, when on a vacation, rest and relaxation time lend themselves to suddenly noticing with a sharper image and taste what I am eating and drinking.
When you are always on the run, and time is ahead of you, you don’t savor and enjoy.
And just like that Mexican-inspired spicy chocolate cookies appeared.
The famed trip to Mexico & The Mug of Cocoa
Fear not, it’s not HOT but this cookie will let you know it’s in your mouth with only the first bite.
However, unlike the hot cocoa, I was given, the heat can be altered from low-key to massively intense for your nibbling pleasure!
My Fiery Mexican Hot Chocolate Cookies will both tantalize and tease your taste buds, but never catch them on fire.
If the cookie has a little more fiery pizazz than you prefer, make sure there is a glass of milk nearby to tame the beastly fire burning in your mouth.
Then next time your make the Mexican-inspired spicy chocolate cookies, tame the heat by adding less!
Savoring Culinary Travel: Fiery Mexican Hot Chocolate Cookies
It was a trip I will remember forever as I was visiting Baja Sur.
The days were long, the wind was never over-exhausting and the sun just shined each day. By nite, the weather got quite cool.
As we sat around fire pits and watched the water roll on in, the Chef delivered spicy hot cocoa to anyone sitting around the fires. I was so happy to see a beverage I was familiar with in an unfamiliar place.
Suddenly, with my hands around the mug, it was like I was transported back home, yet sitting seaside in Mexico.
Deep Intense Chocolate With A Bite That Nailed me From Heat To Toe:
I began to sip and savor.
Aye, yah, yah! WTF just happened?
A simple sip and a quick nip at the back of my throat, and as fast as it hit was gone and now deep intense chocolate flavor, puddling in my mouth.
Mmm. Let me try this again. The flavor experience is wicked yet sensational.
It’s spicy, what is it?
A little bit intense but yet after the heat unleashes the chocolate flavor comes about. Let me try another sip. Yep. Confirming the heat and the sweet!
Slurp. Sip. Drink.
Hey, someone finished my spicy hot cocoa, I want more!
But as they say, when one door closes, another opens and it was my ‘AHA Moment!’
I wanted to capture the Mexican hot chocolate taste in a cookie.
The taste of Fiery Mexican Hot Chocolate Cookies was born.
I’d suggest making my frosty peppermint hot cocoa bombs to serve with Mexican-inspired spicy chocolate cookies. Cool and hot together!
Cocoa and Chocolate Are Not The Same, BUT…
Do you really care? The fiery Mexican hot chocolate cookies need to taste good, so do you really need to care if cocoa and chocolate are not the same? NOPE!
Here’s the thing, cocoa and chocolate are not the same when it comes to the discussion of hot chocolate versus hot cocoa.
For those that are food snobs, critics, or culinary professionals, yes, this might matter.
However, if you are a food enthusiast who just wants divine tastes who cares!
I’ve got enough ‘chef’ under my hat to know they are not the same, but my readers just want tasty.
Ingredients I Might Suggest Because I Used Them
Did I mention I used Nestle Abuelita Bulk in my recipe?
However, you don’t need to use that because you can use hot cocoa packs in any and every dessert calling for cocoa (and I do that often)
Are you ready to combine the big bold taste with basic ingredients? Let’s just say sweet and heat!
Get ready for an intense taste of chocolate, where the chocolate quickly yields to spice and then returns to dominate the flavor, putting out the little fire that briefly happened in your mouth.
Naturally, Mexican Churro homemade ice cream is perfect as an accompaniment between the cookies or on the side!
Culinary Travel Innovative Cookies: Spicy Chocolate Cookies!
Rather than tees and souvenirs, this is what I brought back with me from Mexico. A recipe, that’s gonna tingle your tongue, and land sweetly in your belly!
Use them on Cinco de Mayo or any other party you might have, they are going to be the cookie fave!
Mexican-Inspired Spicy Chocolate Cookies
- 2 Large Eggs if not at room temperature drop in a glass of ‘hot’ faucet water in the shell for 2 minutes to bring to room temperature.
- 2 Teaspoons of Vanilla Extract
- 2 Sticks of Unsalted Butter at Room Temperature NOT MELTED
- 2 C of Brown Sugar light or dark, dark is preferred but use what you have
- 1 Tablespoon of Ground Cinnamon
- 2 Tsp Baking Soda
- 2 1/2 C of A.P. Flour leveled off but No need to sift.
- 1 Teaspoon of chili pepper More or less as you like your heat!
- 3/4 Teaspoon Cayenne Pepper more or less depending on how spicy you like it – Fire Power — Can also use black pepper just a dash as well!
- 1/4 Dutch Cocoa Powder
- 1 C of Abuelita Hot cocoa or you can use 4 Packets of Hot Cocoa *no Marshmallows
- 18 ounces Dark chocolate chips or chunked small pieces of baking chocolate
- Fun colorful sugar crystals to coat dropped balls in.
- Preheat your oven to 325° F.
- Line your cookie pans with a silicone mat or parchment paper to make cleanup so much easier.
- Using a mixer (hand or stand) combine egg and vanilla.
- Mix it for a minute on medium.
- Then stop, and add in, the butter and the brown sugar and cinnamon.
- Next add in baking soda and flour, cup by cup, plus cayenne and chili pepper.
- Following with coco (either packets or Abuelita brand cocoa) packets.
- Next, add in the unsweetened dutch cocoa.
- Once this is all combined FOLD in the chocolate pieces by hand,
- create your sugar bowl mixture, and get ready to coat balls
- Using a cookie scoop (at least I did) create one 1" balls and then roll them through the sugar, which coats all sides.
- Place them on your baking pan.
- Bake only until you see cracks in your cookies, that is the distinct way to know these are DONE.
- (Chocolate cookies can be everyone’s kryptonite, lol).
- Pull them out of the oven, and give them a good BANG against your counter this will let them further crack and slightly flatten.
- Then let the cookies COOL completely before moving to a cooling rack (about 10 minutes)
- Enjoy. ~ Dana XO
Do note that the taste may be slightly altered. I used a combination of pink and green and red to achieve a more noticeable color on the exterior of the cookie. However, any color to match any holiday should work. Also note: you could ice the cookie or dip in a white chocolate and then add sprinkles to make a more STARK, eye-catching experience.
Enjoy ~ Dana XO