Mexican Inspired spicy hot chocolate cookies add a little fiery spice to your palate, really it’s magic.
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 itself 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.
So, on one of my recent trips to Mexico, I discovered delicious hot cocoa and actually took the time to sip and taste it.
Wow, did I taste the magic of heat, yet it only flirted with my palate for a milli-second and what followed was pure foodgasmic pleasure, indulgent chocolate.
Fear not, it’s not HOT but this cookie will let you know it’s in your mouth with only the first bite.
My Mexican-Inspired Spicy hot chocolate cookies with a fiery kick will tease your taste buds, but never catch them on fire.
If the cookie has a little more fiery pizazz than you prefer, follow Santa’s lead!
Santa knows what he’s doing, he washes them down with milk!
Setting the stage for Spicy 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, 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.
The Inspired taste of Spicy Hot Chocolate Cookies Is Born
Now it was time to sip and savor.
Aye, ya, ya!
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.
Let me try this again.
It’s spicy, what is it?
A little fiery.
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.
SPICY HOT CHOCOLATE COOKIES ~ Cocoa and Chocolate Are Not The Same, BUT…
Here’s the thing, cocoa and chocolate are not the same when it comes to the discussion of hot chocolate versus hot cocoa.
But do you really care?
I mean if you are a food snob, critic, or culinary professional, yes, but if you are a food enthusiast who just wants divine tastes who cares!
So, I’ll tell you now, if you are going to reach out to correct me, you can fly your ass back to Mexico.
I’ve got enough ‘chef’ under my hat to know they are not the same, but my readers just want tasty.
Did I mention I used Nestle Abuelita Bulk in my recipe?
No one here has ever declared Pro Chef, so maybe you need a cookie to send you over and bring you back before you open Yo Mouth!
You can folks, sub in hot cocoa packs in any dessert recipe calling for cocoa!
Now I am going to share a recipe with you that is easily made and offers the intense taste of chocolate, yet the chocolate quickly yields to spice and then dominates, as it puts out the little ‘fiery’ singe.
Mexican Inspiration ~ R & R Leads to Cookie Development
- 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
- 3/4 Teaspoon Cayenne Pepper (more or less depending on how spicy you like it)
- 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 rimmed 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
For 2 c of brown sugar, you can do 1 c white sugar and 1 c brown if you prefer.
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.
Amount Per Serving: Calories: 206Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 92mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 2g
nutrtional content is inaccurate