There’s something incredibly comforting about baking cookies, isn’t there? The warm, inviting aroma that fills the kitchen as they bake is just heavenly! Now, let me tell you about my absolute favorite: *Mexican hot chocolate cookies*. These cookies are rich and chewy, with a delightful hint of cinnamon and just a whisper of spice from the cayenne pepper. Oh, they’re like a warm hug in cookie form! When you take a bite, you get the deep, decadent flavors of chocolate combined with those warm spices that dance on your palate. Trust me, these cookies aren’t just a treat; they’re an experience! Whether you’re sharing them with friends or enjoying a cozy night in, these cookies are sure to become a beloved staple in your baking repertoire.
Ingredients List
Let’s gather everything we need to make these delicious *Mexican hot chocolate cookies*! Here’s the rundown:
- 1 cup all-purpose flour: This is the base of our cookies, giving them structure.
- 1/2 cup unsweetened cocoa powder: This adds that rich chocolate flavor we crave.
- 1/2 teaspoon baking soda: A must for helping our cookies rise.
- 1/4 teaspoon salt: Just a pinch to enhance all the flavors.
- 1 teaspoon ground cinnamon: This warm spice gives our cookies that cozy touch.
- 1/4 teaspoon cayenne pepper: Just a hint of heat to surprise your taste buds!
- 1/2 cup unsalted butter, softened: For that rich, chewy texture.
- 1 cup brown sugar: Adds sweetness and a slight caramel flavor.
- 1 large egg: Binds everything together.
- 1 teaspoon vanilla extract: A splash of vanilla to elevate the flavor.
- 1/2 cup chocolate chips: Because who doesn’t love more chocolate?
Make sure to measure everything accurately, and you’ll be on your way to cookie perfection!
How to Prepare *Mexican Hot Chocolate Cookies*
Preheat the Oven
First things first, let’s get that oven preheating! Set it to 350°F (175°C). Preheating is super important because it ensures your cookies bake evenly right from the start. Trust me, you don’t want to skip this step!
Combine Dry Ingredients
Now, grab a mixing bowl and combine the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper. Whisk these dry ingredients together until they’re well blended. This step is key to making sure the flavors are evenly distributed and that your cookies have that perfect texture. It’s so satisfying to see everything come together!
Create the Butter Mixture
In another bowl, let’s cream the softened butter and brown sugar together. Use a hand mixer or a wooden spoon and mix until it’s nice and smooth. This should take about 2-3 minutes. Then, add in the egg and vanilla extract, mixing well until everything is perfectly combined. The butter mixture is where the magic starts, adding richness and a lovely sweetness to our cookies!
Combine Wet and Dry Ingredients
Next, gradually add the dry mixture to the butter mixture. I like to do this in three parts – it helps everything blend nicely without overmixing! Once the dry ingredients are incorporated, gently fold in the chocolate chips. This is the part where you can really feel the excitement building; those chocolate chips are going to melt into gooey goodness!
Bake the Cookies
Now it’s time to drop spoonfuls of dough onto your prepared baking sheets, spacing them a couple of inches apart. Pop them in the preheated oven and bake for about 10-12 minutes. You’ll want to keep an eye on them; they’re done when the edges are firm but the centers still look a bit soft. That’s when they’ll be perfectly chewy!
Cooling Process
Once baked, let the cookies cool on the sheets for a few minutes. This step is crucial because it allows them to set before you transfer them to wire racks. If you move them too soon, they might fall apart. After a few minutes, carefully move them to the racks to cool completely. Enjoy the heavenly smell wafting through your kitchen!
Tips for Success
To ensure your *Mexican hot chocolate cookies* turn out perfectly every time, here are some of my favorite tips! First, if you’re out of brown sugar, you can substitute it with white sugar plus a tablespoon of molasses for that rich flavor. Also, make sure your butter is softened to room temperature—it helps create that delightful chewy texture. If you want a more intense chocolate flavor, feel free to add an extra tablespoon of cocoa powder. And don’t skip the cooling time; it’s essential for the cookies to set properly! Lastly, experiment with different types of chocolate chips—dark, milk, or even white chocolate for fun twists!
Nutritional Information
Here’s the estimated nutritional breakdown for each *Mexican hot chocolate cookie*:
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
- Sodium: 50mg
- Cholesterol: 15mg
Keep in mind, these values are estimates and can vary based on your specific ingredients and portion sizes!
FAQ Section
Got questions about *Mexican hot chocolate cookies*? I’ve got you covered!
Can I use other types of sugar? Absolutely! You can use white sugar if you’re in a pinch, but brown sugar gives that lovely caramel flavor that really makes these cookies special.
How should I store leftover cookies? Keep them in an airtight container at room temperature. They’ll stay fresh for about a week, but trust me, they probably won’t last that long!
Can I freeze the dough? Yes! You can scoop the dough onto a baking sheet, freeze them until firm, then transfer to a freezer bag. Just bake from frozen, adding a couple of extra minutes to the baking time.
What if I want them spicier? If you love a kick, feel free to increase the cayenne pepper! Just remember, a little goes a long way.
Can I use gluten-free flour? Definitely! Substitute with a 1-to-1 gluten-free flour blend for delicious gluten-free cookies.
Why You’ll Love This Recipe
- Rich, chocolatey flavor complemented by warm cinnamon and a hint of spice.
- Easy preparation with simple ingredients you probably already have at home.
- Unique twist on classic cookies that will impress your friends and family.
- Perfectly chewy texture that keeps you coming back for more.
- Versatile recipe that allows for creativity—mix in your favorite chocolate or nuts!
- Great for any occasion, whether it’s a cozy night in or a festive gathering.
Storage & Reheating Instructions
To keep your *Mexican hot chocolate cookies* fresh, store them in an airtight container at room temperature. This will help maintain their chewy texture while keeping them delicious for up to a week. If you find yourself with leftover cookies (which is rare!), and you want to enjoy them later, you can freeze them. Just wrap each cookie individually in plastic wrap and place them in a freezer bag. When you’re ready to enjoy, simply take one out and let it thaw at room temperature. For a warm treat, pop it in the microwave for about 10-15 seconds. Yum!
Imprimer
Mexican hot chocolate cookies that warm your soul in 5 steps
- Temps Total: 27 minutes
- Rendement: 24 cookies 1x
- Alimentation: Végétarien
Description
Mexican hot chocolate cookies are rich, chewy cookies with a hint of cinnamon and a touch of spice.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, cocoa powder, baking soda, salt, cinnamon, and cayenne.
- In another bowl, cream butter and brown sugar until smooth.
- Add egg and vanilla to the butter mixture, and mix well.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in chocolate chips.
- Drop dough by tablespoon onto baking sheets.
- Bake for 10-12 minutes or until edges are firm.
- Let cool on sheets for a few minutes before transferring to wire racks.
Notes
- Store cookies in an airtight container.
- For more spice, adjust the cayenne pepper.
- These cookies pair well with a glass of milk.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 150
- Sucre: 10g
- De Sodium: 50mg
- La graisse: 7g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 15mg
Mots-clés: mexican hot chocolate cookies
