Mexican Hot Chocolate Cookies Recipes

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
• Whisk the almond flour, cocoa powder, cinnamon, baking soda, salt and cayenne together in a large bowl.
• In a small microwave-safe bowl, combine 1/2 cup of chocolate chips with 1/4 cup of the coconut oil. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again; if it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
• Stir the maple syrup and vanilla into the melted chocolate. It will thicken up a little. Pour immediately into the almond flour mixture and stir with a rubber spatula until combined.
• Roll the dough into balls, using about 1 tablespoon of dough for each. Place the balls on 2 of the baking sheets about 2 inches apart. Smash the balls flat with the bottom of a measuring cup until each is about 2 inches in diameter. Bake until the center of the cookies starts to crack, 8 to 10 minutes; the cookies will harden as they cool down. Cool on the baking sheet for 10 minutes.
• While cookies are baking and cooling, combine the remaining 1 cup chocolate chips with the remaining 1 tablespoon coconut oil in a clean microwave-safe bowl. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again. If it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
• Once the cookies have cooled, dip half of each cookie in the melted chocolate and place on another parchment-lined baking sheet. Let the chocolate harden, and enjoy.

MEXICAN HOT-CHOCOLATE COOKIES

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
• In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• 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.

MEXICAN COCONUT HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
• Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
• Drop batter by teaspoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F Cookie sheets with parchment paper.
• In a large bowl, beat together the butter and sugar.
• Slowly add the syrup until mixed and then add applesauce until mixed and fluffy.
• Mix dry ingredients in a separate bowl. Slowly add the mixture to the wet ingredients until combined.
• Drop onto sheets, leaving 2-3 inches between each cookie.
• Bake for 12 minutes, they should look cooked but slightly shiny.
• Remove to wire racks and cool.

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Mix flour, cocoa, and baking soda until well combined. Set aside.
• Mix sugars by hand until all lumps are gone. Set aside.
• In a mixer or with a hand mixer, whip butter until creamy.
• Add sugar mixture, cinnamon, peppers, and vanilla to butter, and mix on high for one minute.
• Add egg white and mix until smooth.
• On low, add flour mixture until just combined. Do not over mix.
• Turn dough onto a sheet of waxed paper. Gently form a log about 10 inches long, roll in waxed paper, and chill in the fridge until needed (or at least 45 minutes).
• Place oven racks in upper and lower third of the oven. Preheat oven to 350.
• Line a baking sheet with waxed paper.
• Slice cookies into 1/4 inch thick rounds with a sharp knife.
• Place on cookie sheet about an inch apart.
• Place cookies on lower rack and let them cook for 5 minutes.
• Move cookies to the top rack and turn the pan so that cookies that were facing the front are now facing the back. Cook another 5-6 minutes.
• Remove from the oven and let cool on a cookie rack.
• Once the cookies cool, top them with a thin layer of duche de leche and sprinkle with sliced or slivered almonds.