Description
Delicious soft and chewy cookies inspired by the flavors of Mexican hot chocolate with rich cocoa, cinnamon, and a hint of spice.
Ingredients
Scale
- 1 cup (226g) unsalted butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 tablespoons granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Scoop the dough into tablespoon-sized portions, roll them into balls, and slightly flatten.
- Sprinkle the sugar and cinnamon mixture over the dough balls.
- Bake for 9–11 minutes, until the edges are set but the centers still look soft.
- Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg