Name: Spicy Mexican Hot Chocolate Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: White sugar, divided - 1 ¾ cups; Butter, softened - 1 cup; Vanilla extract - 1 teaspoon; Sea salt - ½ teaspoon; Eggs - 2 large; Cream of tartar - 2 teaspoons; Baking soda - 1 teaspoon; Unsweetened cocoa powder - ½ cup; Ground cinnamon, divided - 1 teaspoon; Cayenne pepper - ½ teaspoon; All-purpose flour - 2 ¼ cups; Semisweet chocolate chips - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Mexican Hot Chocolate Cookies

1. White sugar, divided - 1 ¾ cups

2. Butter, softened - 1 cup

3. Vanilla extract - 1 teaspoon

4. Sea salt - ½ teaspoon

5. Eggs - 2 large

6. Cream of tartar - 2 teaspoons

7. Baking soda - 1 teaspoon

8. Unsweetened cocoa powder - ½ cup

9. Ground cinnamon, divided - 1 teaspoon

10. Cayenne pepper - ½ teaspoon

11. All-purpose flour - 2 ¼ cups

12. Semisweet chocolate chips - 1 cup

How to cook deliciously - Spicy Mexican Hot Chocolate Cookies

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

2. Stage

Beat together 1 1/2 cups sugar, butter, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into dough until incorporated.

3. Stage

Mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl.

4. Stage

Roll heaping tablespoons of dough into balls. Roll balls in sugar-cinnamon mixture and place 2 inches apart onto the prepared baking sheets.

5. Stage

Bake in the preheated oven until centers are set and edges are slightly cracked, about 10 minutes. Cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely.