Ingredients
– 1 cup all-purpose flour Provides the base structure for the cookies.
– ⅔ cup cocoa powder Delivers the rich, chocolatey flavor inspired by Mexican hot chocolate.
– 1 teaspoon baking soda Helps the cookies rise and achieve a soft texture.
– 1 ½ teaspoons chili powder Adds the signature spicy kick that makes these hot chocolate cookies unique.
– 1 teaspoon cinnamon Infuses warmth and a cozy spice that echoes traditional Mexican flavors.
– ⅛ teaspoon salt Balances the sweetness and enhances the overall taste.
– ½ cup unsalted butter, room temperature Contributes to the cookies’ rich, tender crumb.
– ½ cup granulated sugar Provides the perfect level of sweetness.
– ¼ cup dark brown sugar Adds depth and moisture for a chewy finish.
– 1 large egg Acts as a binder to hold the dough together.
– ½ teaspoon vanilla extract Rounds out the flavors with a subtle, aromatic touch.
– 2 tablespoons milk Helps blend the ingredients smoothly for the right consistency.
– ¾ cup milk chocolate chips Creates melty pockets of chocolate in every bite.
– Mini marshmallows for topping (optional) Optional addition for a fun, gooey top.
– Flaky sea salt for topping (optional) Optional sprinkle for a salty contrast that elevates the taste.
Instructions
First Step: Preheat and Prep Start by preheating your oven to 350°F and lining baking sheets with parchment paper. This takes about 10 minutes and sets the stage for great results. Measure ingredients like the 1 cup all-purpose flour and ⅔ cup cocoa powder ahead of time for smooth mixing.
Second Step: Cream and Combine In a bowl, beat the ½ cup unsalted butter with ½ cup granulated sugar and ¼ cup dark brown sugar until fluffy. Add 1 large egg, ½ teaspoon vanilla extract, and 2 tablespoons milk, then blend well. Whisk together the dry ingredients 1 cup all-purpose flour, ⅔ cup cocoa powder, 1 teaspoon baking soda, 1 ½ teaspoons chili powder, 1 teaspoon cinnamon, and ⅛ teaspoon salt and mix into the wet ones. Fold in ¾ cup milk chocolate chips for that extra chocolate burst.
Third Step: Chill and Portion Chill the dough in the fridge for 1 hour or the freezer for 35 minutes to help it hold shape. Scoop into 16 portions using a heaping tablespoon and place on the sheets. If you want, press 2 to 3 mini marshmallows on top for a special touch.
Fourth Step: Bake and Monitor Bake at 350°F for 10 to 12 minutes until edges set but the center stays soft. Let them cool for 5 minutes afterward. For more tips, check out this guide to mini scones for baking insights that pair well with cookies.
Final Step: Cool, Finish, and Serve After baking, cool the cookies and sprinkle with flaky sea salt if desired. They take about 15 minutes to cool fully. Prep time is 1 hour 20 minutes, cook time is 10 minutes, and total time is 1 hour 30 minutes, making this a quick project.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌰 Add 1/2 cup chopped walnuts to the batter for extra crunch.
🍯 Drizzle caramel on top after baking for additional flavor.
🔥 Press mini marshmallows onto dough before baking to enhance the hot chocolate experience.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 187
- Sugar: 16 g
- Sodium: 98 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 27 mg