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Mexican Inspired Spicy Chocolate Cookies 2 in fiesta mode
dana vento

Fiery Mexican Hot Chocolate Cookies

Big bold taste. Simple Ingredients. Fire and Sweet mesh to create one amazing cookie.
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Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 57 minutes
Servings: 36 cookies
Course: Recipes
Cuisine: COOKIES
Calories: 206
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. Preheat your oven to 325° F.
  2. Line your cookie pans with a silicone mat or parchment paper to make cleanup so much easier.
  3. Using a mixer (hand or stand) combine egg and vanilla.
  4. Mix it for a minute on medium.
  5. Then stop, and add in, the butter and the brown sugar and cinnamon.
  6. Next add in baking soda and flour, cup by cup, black pepper, plus cayenne and chili pepper.
  7. Following with coco (either packets or Abuelita brand cocoa) packets.
  8. Next, add in the unsweetened dutch cocoa.
  9. Once this is all combined FOLD in the chocolate pieces by hand,
  10. create your sugar bowl mixture, and get ready to coat balls
    sugar coating
  11. Using a cookie scoop (at least I did) create one 1" balls and then roll them through the sugar, which coats all sides.
    Sugar Crystal Mix For The Spicy Mexican Chocolate Cookies
  12. Place them on your baking pan.
  13. Bake only until you see cracks in your cookies, that is the distinct way to know these are DONE.
  14. (Chocolate cookies can be everyone's kryptonite, lol).
  15. Pull them out of the oven, and give them a good BANG against your counter this will let them further crack and slightly flatten.
  16. Then let the cookies COOL completely before moving to a cooling rack (about 10 minutes)
  17. Enjoy. ~ Dana XO
    Mexican Inspired Spicy Hot Chocolate Cookies With A Fiery Kick

Notes

Chocolate baked goods often bake differently than basic recipes. Watch them so they don't burn and so you don't dry them out. 
Spices are dry, not wet, and can be used in greater or fewer proportions than in my recipe. Tune the recipe to your tastes. 
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. 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.