As I’ve told you, I’m not keen on anything spicy. But this cookie just got me at “hot chocolate.” So I decided to give it a go. Glad that I did because they were really good and chewy. The touch of cayenne pepper was a wonderful kick.
Spicy Mexican Hot Chocolate Cookies
Yield: 1 dozen
Prep time: 10 minutes
Cook time: 15 minutes
1/4 cup unsalted butter
2 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup all-purpose flour
1/4 cup unsweetened dark cocoa powder
1/2 tablespoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 cup semisweet chocolate chips
1. Preheat the oven to 320ºF. Line a baking sheet with silpat baking mat or parchment paper. Set aside.
2. In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Cool to room temperature.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat th sugars, vanilla, and egg on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.
4. In a medium bowl, sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt, and cayenne pepper.
5. 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.
6. Drop cookie dough by rounded tablespoons onto prepared baking sheet, leaving at least 1 1/2 inches of space between each cookie. Bake 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.
7. Let the cookies cool for 5 minutes in the baking sheet and then transfer to a cooling rack to continue cooling.
Recipe adapted from Neely Dozier