Over the past few weeks we've baked over 400 cookies — testing it gave the cookies a soft, chewy texture with beautiful cracks.
Spicy Mexican Hot Chocolate Cookies
Once you've mastered the art of the chocolate chip cookie from scratch, there'll be no going back to the frozen tubs!
Recipe Summary Spicy Mexican Hot Chocolate Cookies
These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.Ingredients | Chocolate Chip Cookie Recipe
1 ¾ cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.
If you'd like more spice, add a generous pinch of cayenne to the sugar-cinnamon mixture.
Info | Chocolate Chip Cookie Recipe
prep:
20 mins
cook:
10 mins
additional:
5 mins
total:
35 mins
Servings:
24
Yield:
24 cookies
