Happy Cinco De Mayo! Are you guys eating all the tacos in the world today? Or you more of a nacho type of person? I fall in the later category, and without fail order Taco’s Al Pastor when I visit any Mexican restaurant. There is something about the combination of spicy pork with pineapple that just makes my heart sing.
You know what else makes me extremely happy? Dessert, and in honor of todays holiday, I have brought you Mexican Hot Chocolate Cookies.
Warming cinnamon is combined with cayenne pepper for a spiced up chocolate cookie that is anything but boring. Biting into the fudgy center, a pleasant heat snakes up your throat, and waves hello. If you can’t find cayenne chocolate, replace it with ¼ teaspoon ground cayenne pepper, and add in 2 oz. chopped dark chocolate instead.
These Mexican Hot Chocolate cookies have a rich cocoa flavor, and bake up thick and chewy. Enjoy them with a cold glass of milk or rum spiked Horchata. Enjoy!
If you decide to take a chance on these Mexican Hot Chocolate Cookies, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- ¾ cup unsalted butter
- ½ cup granulated white sugar
- 1 large brown egg
- 1 teaspoon vanilla extract
- ¼ cup unsweetened high fat cocoa powder
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 2 oz. chopped chili dark chocolate
- Pre-heat oven to 375 degrees F.
- In a stand mixer fitted with a paddle attachment, cream together sugar and butter, until light and fluffy. Add in egg, and vanilla extract. Beat together for another 4 minutes to ensure all ingredients are fully incorporated.
- Sift unsweetened cocoa powder, all-purpose flour, baking powder, and baking soda into a smaller bowl. Add in cinnamon and salt.
- With your mixer running, slowly add the dry ingredients into the wet, until a semi-thick sticky dough forms. Fold in chopped chocolate.
- Scoop dough one inch apart onto greased cookie sheet. Bake for 12 minutes.