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How Do I Go About Mexican Hot Chocolate Cookies Recipe

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Welcome to our kitchen, where we’re about to embark on a flavorful adventure inspired by the cozy warmth of Mexican Hot Chocolate.

In this blog, we’ll guide you through a delightful recipe for Mexican Hot Chocolate Cookies.

Imagine the perfect blend of rich cocoa, aromatic spices, and a touch of heat, all wrapped up in a chewy, chocolatey cookie.

Whether you’re a seasoned baker or just looking to satisfy your sweet tooth, these cookies are a delightful treat that pairs perfectly with a glass of cold milk or a steaming mug of hot chocolate.

Let’s get started and turn your kitchen into a Mexican hot chocolate haven.

 

A Culinary Journey: The Making of Mexican Hot Chocolate Cookies

Here’s a specific recipe for Mexican Hot Chocolate Cookies:

Ingredients:

For the cookies:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon chili powder (adjust for spiciness preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (adjust for spiciness preference)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon espresso powder (optional, enhances chocolate flavor)
  • 1/2 teaspoon baking soda
  • 1 cup semisweet chocolate chips

For the topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions:

Preheat your oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, which should take about 2-3 minutes.

Add the wet ingredients: Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.

Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, salt, cayenne pepper, nutmeg, espresso powder (if using), and baking soda.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the chocolate chips.

Chill the dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies hold their shape and develop a richer flavor.

Shape the cookies: In a small bowl, combine 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon to create the topping. Using your hands, shape the chilled dough into 1-inch balls and roll them in the cinnamon-sugar mixture. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remember that cookies continue to cook a bit after you take them out of the oven due to residual heat.

Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy: Once they’re cooled, enjoy your delicious Mexican Hot Chocolate Cookies with a glass of milk or a cup of hot chocolate!

These cookies have a delightful blend of chocolate, spices, and a hint of heat, just like traditional Mexican hot chocolate. Enjoy your baking!

Mexican Hot Chocolate Shortbread Cookies on Antique Stand with R
Mexican Hot Chocolate Shortbread Cookies on Antique Stand

Let’s dig down.

Let me explain these further here:

These ingredients are the base for the cookie dough in your Mexican Hot Chocolate Cookies recipe.

1 cup unsalted butter, softened:

Butter is a fundamental ingredient in most cookie recipes. The “unsalted” variety is used to have better control over the salt content in your recipe.

“Softened” means that the butter should be at room temperature, so it’s easy to cream with the sugar.

Softened butter allows for even mixing and helps create a tender texture in your cookies.

1 cup granulated sugar:

Granulated sugar is the primary sweetener in the cookie dough.

It provides sweetness and also contributes to the texture and structure of the cookies.

When creamed with the butter, it helps create a light and fluffy mixture.

2 large eggs:

Eggs are a binding agent in cookie recipes. They help hold the dough together and provide moisture.

In this recipe, the eggs also add richness and contribute to the overall structure of the cookies.

1 teaspoon vanilla extract:

Vanilla extract is added for flavor. It imparts a sweet and aromatic vanilla flavor to the cookies, enhancing their overall taste.

It’s a common ingredient in many baking recipes and can be found in both liquid and powdered forms.

 

2 1/4 cups all-purpose flour:

All-purpose flour is the primary dry ingredient in most cookie recipes. It provides structure and thickness to the cookies.

The amount specified here is important because it determines the dough’s consistency. Too much or too little flour can significantly affect the texture of your cookies.

1/2 cup unsweetened cocoa powder:

Cocoa powder is what gives your cookies a rich chocolate flavor and a dark color. “Unsweetened” cocoa powder means that it doesn’t contain added sugar, which is perfect because you’re already using granulated sugar as a sweetener in the recipe. The cocoa powder adds a deep chocolatey taste to your cookies.

1 1/2 teaspoons ground cinnamon:

Ground cinnamon is a key ingredient for achieving the “Mexican Hot Chocolate” flavor in these cookies.

Cinnamon has a warm, slightly spicy, and sweet flavor that pairs exceptionally well with chocolate.

It’s a common spice used in Mexican hot chocolate recipes and contributes to the overall flavor profile.

1/2 teaspoon chili powder (adjust for spiciness preference):

This ingredient adds a unique and characteristic kick to your Mexican Hot Chocolate Cookies.

It’s what gives them a hint of spiciness, reminiscent of Mexican hot chocolate’s traditional spiciness.

The amount mentioned is a starting point, and you can adjust it to your personal preference for spiciness.

If you prefer a milder flavor, you can reduce the amount, or if you enjoy more heat, you can add a bit more.

 

1/2 teaspoon salt:

Salt is a crucial ingredient in baking. It enhances the flavors of the other ingredients and balances out the sweetness of the sugar and cocoa powder.

In this recipe, it also helps to highlight the spiciness from the chili powder and cayenne pepper. Using just the right amount of salt is essential for a well-balanced cookie.

1/4 teaspoon cayenne pepper (adjust for spiciness preference):

Cayenne pepper is what gives your cookies a spicy kick, which is a characteristic feature of Mexican hot chocolate.

The recipe suggests starting with 1/4 teaspoon, but you can adjust the amount based on your personal preference for spiciness.

If you like it spicier, you can add more, or if you prefer a milder flavor, you can use less or omit it entirely.

1/4 teaspoon nutmeg:

Nutmeg is a warm and aromatic spice that adds a delightful dimension to the flavor of your cookies.

It complements the cinnamon, cocoa, and other spices, creating a more complex and well-rounded taste. Just a small amount is needed to infuse the cookies with its unique flavor.

 

1/4 teaspoon espresso powder (optional, enhances chocolate flavor):

Espresso powder is an optional ingredient that serves to intensify the chocolate flavor in your cookies.

It’s a highly concentrated form of coffee and pairs exceptionally well with chocolate, enhancing its richness.

While it’s listed as optional, adding espresso powder can take your cookies to the next level by giving them a deeper and more pronounced chocolate taste. If you love chocolate, it’s worth including.

1/2 teaspoon baking soda:

Baking soda is a leavening agent in baking. It helps your cookies rise and become light and fluffy. It also contributes to the cookies’ texture, making them tender.

In this recipe, the baking soda works together with the eggs to give your cookies the desired structure and crumb.

1 cup semisweet chocolate chips:

Semisweet chocolate chips are a classic addition to chocolate chip cookies, and they bring pockets of gooey, melted chocolate to every bite of your Mexican Hot Chocolate Cookies.

They add sweetness and extra chocolate flavor to the cookies. You can also use dark chocolate chips if you prefer a richer and less sweet chocolate taste.

In summary, these ingredients are the finishing touches that make your Mexican Hot Chocolate Cookies both visually appealing and incredibly delicious.

The espresso powder enhances the chocolatey goodness, the baking soda contributes to the texture, and the chocolate chips provide bursts of chocolatey delight throughout each cookie.


Ingredients For the topping.

The topping is the final touch that adds a delightful coating of sweetness and warmth to your Mexican Hot Chocolate Cookies.

Here’s an explanation of these two topping ingredients:

1/4 cup granulated sugar:

This granulated sugar is used as the primary component of the topping. When combined with ground cinnamon, it creates a sweet and slightly spicy coating for your cookies. As the cookies bake, this mixture will form a crispy and flavorful layer on the outside, contrasting with the soft and chewy interior of the cookies.

1 teaspoon ground cinnamon:

Ground cinnamon is the spice that provides a warm and aromatic flavor to the topping. It pairs beautifully with the sugar and complements the cinnamon used in the cookie dough itself.

This combination of sugar and cinnamon is what gives your Mexican Hot Chocolate Cookies their distinct flavor and a delightful, slightly crispy texture on the outside.

To apply the topping, you’ll typically roll the cookie dough balls in this mixture before baking, ensuring that each cookie is coated evenly.

This step is what helps create the signature appearance and flavor of these cookies.


Here is  the step-by-step Instructions involve:

This part of the recipe is crucial for creating the foundation of your Mexican Hot Chocolate Cookies.

Let’s break down these instructions:

Preheat your oven to 350°F (175°C):

Preheating the oven is the first step in the baking process. It’s essential to ensure that your oven reaches the desired temperature before you place the cookie dough inside.

This temperature (350°F or 175°C) is the recommended setting for this particular recipe and is ideal for baking cookies to achieve a nice balance between a golden exterior and a soft interior.

Line a baking sheet with parchment paper:

Lining the baking sheet with parchment paper serves several purposes. It prevents the cookies from sticking to the pan, making them easier to remove once baked.

It also helps with easy cleanup, as you can simply discard the parchment paper with any leftover crumbs. Additionally, it promotes even baking and prevents the cookies from spreading too much, resulting in a more uniform shape and texture.

 

Cream the butter and sugar:

This step involves mixing together the softened butter and granulated sugar until they become light and fluffy. Here’s an explanation:

Butter:

Softened butter means that the butter is at room temperature and has softened enough to be easily mixed.

Creaming the butter incorporates air into it, making it light and fluffy. This process is essential for creating a tender and melt-in-your-mouth texture in the finished cookies.

Mixing the Butter in Bowl
Mixing the Butter in Bowl

Granulated sugar:

The sugar is combined with the butter. The sugar crystals help create small pockets of air in the butter as you mix them together.

This not only contributes to the texture but also ensures even distribution of sweetness throughout the dough.

Mixing time:

Creaming the butter and sugar usually takes about 2-3 minutes with an electric mixer (or longer if done by hand).

During this time, the mixture will become noticeably lighter in color and increase in volume.

This step is critical for achieving the desired texture and sweetness in your cookies.

In other words, preheating the oven and creaming the butter and sugar are essential steps in the baking process.

Preheating ensures the oven is at the right temperature for baking, while creaming the butter and sugar creates the foundation for your cookie dough, resulting in cookies with a light, tender texture and a well-distributed sweetness.

 

Add the wet ingredients:

Beat in the eggs, one at a time:

Adding the eggs one at a time is important for even mixing and ensuring that each egg is fully incorporated into the dough.

This helps create a consistent texture throughout the cookie batter. Beating the eggs also provides moisture to the dough, which is essential for binding the dry ingredients together.

Add the vanilla extract:

Vanilla extract is a flavor enhancer that adds a sweet and aromatic note to your cookies.

It complements the chocolate and spices in the recipe, giving the cookies a well-rounded and appealing flavor profile.

Mix until well combined:

Once you’ve added the eggs and vanilla extract, you’ll want to mix everything together thoroughly.

This ensures that the wet ingredients are evenly distributed throughout the dough and that you have a cohesive mixture.

 

Combine dry ingredients:

In a separate bowl:

Using a separate bowl for the dry ingredients is a common technique in baking.

It allows you to pre-mix and evenly distribute the dry components (flour, cocoa powder, spices, etc.) before incorporating them into the wet ingredients. This helps prevent overmixing the dough, which can result in tough cookies.

Whisk together the dry ingredients:

Whisking combines the dry ingredients and breaks up any lumps in the cocoa powder or spices.

It ensures that all the dry components are evenly distributed, which helps create a uniform flavor and texture in your cookies.

Espresso powder (if using):

Espresso powder, if you choose to include it, is blended with the dry ingredients.

It enhances the chocolate flavor by providing a subtle coffee undertone. While it’s optional, it can deepen the overall chocolatey taste of your cookies.

Baking soda:

Baking soda is a leavening agent that helps the cookies rise and become tender.

It’s evenly distributed among the dry ingredients to ensure it’s mixed thoroughly into the dough.

Once you’ve combined the dry ingredients in a separate bowl, you’ll eventually add them to the wet ingredients, gradually incorporating them to form your cookie dough.

This step-by-step process helps ensure that everything is well-mixed and that the cookies turn out delicious and consistent in texture and flavor.

 

Combine wet and dry ingredients:

Gradually add the dry ingredients to the wet ingredients:

At this stage, you’ll begin to bring together the wet and dry components of your cookie dough.

It’s essential to add the dry ingredients gradually, typically in portions, to prevent overmixing. Overmixing can lead to cookies that are tougher or less tender.

Mix until just combined:

The goal here is to incorporate the dry ingredients into the wet ingredients until they are just combined.

You want to mix only until there are no visible streaks of dry flour or cocoa powder. Overmixing can lead to a tougher texture in your cookies, so it’s crucial to exercise caution and avoid excessive stirring.

Stir in the chocolate chips:

Once the dry ingredients are integrated into the dough, you’ll add the semisweet chocolate chips.

Stirring them in ensures that the chocolate is evenly distributed throughout the dough, providing chocolatey goodness in every bite of your cookies.

 

Chill the dough:

Cover the cookie dough with plastic wrap:

After the dough is prepared, it’s wrapped in plastic wrap or a similar covering to prevent it from drying out or absorbing odors from the fridge.

Refrigerate for at least 30 minutes:

Chilling the dough is an important step in many cookie recipes. It serves multiple purposes:

It solidifies the fats (in this case, the butter) in the dough, which helps the cookies hold their shape during baking.

It allows the flavors to meld and develop, resulting in richer and more harmonious taste.

It reduces the dough’s stickiness, making it easier to handle and shape.

After the recommended chilling time, the dough will be firmer and easier to work with. You’ll be ready to shape it into cookie dough balls, roll them in the cinnamon-sugar topping, and bake your delicious Mexican Hot Chocolate Cookies!

 

Shape the cookies:

In a small bowl, combine 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon to create the topping:

This cinnamon-sugar mixture will be used to coat the cookie dough balls. It adds a sweet and slightly spicy layer to the outside of the cookies, enhancing their flavor and appearance.

Using your hands, shape the chilled dough into 1-inch balls: Take portions of the chilled cookie dough and roll them into approximately 1-inch diameter balls.

You can use your hands to do this. The size ensures that the cookies bake evenly and have a uniform appearance.

Roll them in the cinnamon-sugar mixture:

Gently roll each dough ball in the cinnamon-sugar mixture until they are coated evenly. This step adds flavor and a slightly crispy texture to the exterior of the cookies.

Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart:

Arrange the coated dough balls on the parchment-lined baking sheet, leaving some space between them.

As the cookies bake, they will spread slightly, and you want to give them room to expand without sticking together.

 

Bake:

Bake in the preheated oven for 10-12 minutes: Place the baking sheet with the cookie dough balls into the preheated oven.

The specified baking time is a guideline, and it may vary slightly depending on your oven’s accuracy.

The cookies are ready when the edges are set but the centers are still slightly soft.

Remember that cookies continue to cook a bit after you take them out of the oven due to residual heat:

This is an essential tip. Even after you remove the cookies from the oven, they will continue to bake for a short while as they cool on the baking sheet.

This helps them set properly without becoming overly dry or crunchy.

Once the cookies are baked to your desired level of doneness, allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your homemade Mexican Hot Chocolate Cookies!

 

Cool:

Allow the cookies to cool on the baking sheet for a few minutes:

After removing the cookies from the oven, it’s important to let them sit on the baking sheet for a few minutes.

This allows them to set and firm up slightly before you move them. Cooling on the baking sheet also helps prevent the cookies from falling apart when you transfer them.

Transferring them to a wire rack to cool completely:

After a brief resting period on the baking sheet, carefully use a spatula to transfer the cookies to a wire rack.

This allows air to circulate around the cookies, promoting even cooling. Cooling on a wire rack helps maintain the desired texture – crispy on the outside and soft on the inside.

 

Enjoy:

Once they’re cooled, enjoy your delicious Mexican Hot Chocolate Cookies with a glass of milk or a cup of hot chocolate:

This is the moment you’ve been waiting for! Once the cookies are completely cooled, they are ready to be enjoyed.

Pair them with a glass of cold milk for a classic combination or a cup of hot chocolate for an extra cozy treat.

The cookies’ rich chocolate flavor and the warm spices make them a delightful dessert or snack.

Remember that freshly baked cookies are often at their best when they’re still slightly warm and the chocolate is gooey.

However, be patient and allow them to cool adequately for the best overall experience. Enjoy your homemade Mexican Hot Chocolate Cookies!

A tabular on this topic here.

Here I provide you with a tabular format for the Mexican Hot Chocolate Cookies recipe. This format will make it easy to follow each step of the recipe. Here it is:

Step Instructions
1 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2 In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy (2-3 minutes).
3 Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.
4 In a separate bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, salt, cayenne pepper, nutmeg, espresso powder (if using), and baking soda.
5 Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the chocolate chips.
6 Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies hold their shape and develop a richer flavor.
7 In a small bowl, combine 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon to create the topping.
8 Using your hands, shape the chilled dough into 1-inch balls and roll them in the cinnamon-sugar mixture. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9 Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remember that cookies continue to cook a bit after you take them out of the oven due to residual heat.
10 Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11 Once they’re cooled, enjoy your delicious Mexican Hot Chocolate Cookies with a glass of milk or a cup of hot chocolate!

 

Conclusion.

In conclusion, the Mexican Hot Chocolate Cookies recipe combines a rich blend of chocolate, warm spices, and a hint of heat, reminiscent of traditional Mexican hot chocolate.

With careful preparation, including creaming the butter and sugar, mixing the wet and dry ingredients, and adding a cinnamon-sugar coating, you’ll create cookies with a perfect balance of flavors and textures.

Enjoy these delectable treats with a glass of milk or a cup of hot chocolate for a delightful and comforting experience.

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