Mi Huerta Market
Adco Trading, Inc.
Mexican Spicy Hot Chocolate Cookies
Cookies are a classic American treat. They are just delicious, easy to bake, they always taste good at any time of day did I already say that? And, they aren’t expensive to buy or bake. I am pretty sure as soon as we become kids we learn what cookies are because they are THAT good and always at a party, event, or in the kitchen fresh out of the oven from mom! But, so is chocolate! Chocolate is the root of so many delicious desserts and
will forever be the fan favorite. There is milk chocolate, dark chocolate, white chocolate, as you can see it’s flavor can be utilized in many different ways and there is a flavor for every taste bud. I have yet to hear someone tell me they don’t like chocolate! It’s just another reason why dessert is definitely the best dish of the day.
A genius many years ago put cookies and chocolate together and the rest is history. Today, there are a plethora of recipes using chocolate chips and cookies and cookie dough. This combination is pure magic. It’s also lethal, one cookie is never enough!
The recipe I am about to share is a cookie recipe infused with traditional Mexican ingredients. It’s not only chocolate, and a cookie, it’s a chocolate cookie WITH chocolate chips and hint of spice. Has anything ever sounded so good? Get ready for a big glass of milk because this recipe is competing with the traditional chocolate chip cookie recipe. Move over guys! Mexican Spicy Hot Chocolate Cookies are the NEW originals!
Recipe for Mexican Spicy Hot Chocolate Cookies
- 1 stick (4 ounces) unsalted butter
- 4 ounces good-quality unsweetened chocolate, coarsely chopped
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons Mi huerta Pure Vanilla Extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F.
In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, Mi Huerta Vanilla Extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.
In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon.
Working in two batches, scoop 12 balls of dough (try using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.
Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes.
Now grab a glass of milk or warm cup of joe and nibble away. I promise you won’t be able to have just one!