Description
Warm and spicy Mexican Hot Chocolate Cookies.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, combine cocoa powder, cinnamon, and cayenne pepper. Add to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in milk chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9-11 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Adjust cayenne pepper to your spice preference.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg