OK I don’t remember where I saw this recipe originally. I assume it’s called Mexican chocholate because of the spice. It is delicous and I have modified it a bit. Now keep in mind that you can adjust the spice. I usually put in more than what is listed below but you can also put in less it you don’t want as much “kick”. Enjoy!

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Mexican Hot Chocolate Cookies

  • 1 ¾ cups unbleached all-purpose flour
  • ½ cup almond flour
  • 2 ½ sticks unsalted butter, at room temp
  • 1 tsp vanilla
  • ½ tsp almond extract
  • 1 cup packed brown sugar
  • ½ cup cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp espresso powder
  • ½ tsp fine sea salt
  • 1 tsp cayenne
  • 1 tsp ancho chili powder
  • ½ cup mini semisweet chocolate chips (or grated chocolate)
  • Flake sea salt for dusting

Line 2 cookie sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and brown sugar at medium speed until smooth. Add vanilla and almond extract and beat for another 1-2 minutes.

Whisk the flours together in a medium bowl with the cocoa, cinnamon, espresso, salt, cayenne and ancho. Add to the butter mixture and mix until smooth. Add chocolate chips and mix until just combined.

Dump the dough onto a piece of saran wrap and shape into a long log about 2 1/2” wide & high. Refrigerate for at least an hour.

Preheat the oven to 350°. Cut the cookie log into about ¼” slices and space evenly on the cookie sheet. They do not spread much, only a little so leave about 1/2 inch between. . Sprinkle the flake sea salt on top and bake for 20-25 minutes.

 

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