Mexican Chocolate Cookies Recipe
These Mexican Chocolate Cookies are soft, chewy, and filled with rich dark chocolate flavor. A touch of cinnamon and a hint of spice make them taste just like Mexican hot chocolate in cookie form. Perfect for the holiday season, they’re one of those favorite cookie recipes you’ll want to bake and share again and again.
Ingredients
Cookie Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder dutch-process is best
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 ½ tsp ground cinnamon
- ¼ tsp cayenne powder adjust to taste
- ½ cup unsalted butter at room temperature
- ¾ cup light brown sugar packed
- ½ cup white sugar
- 1 large egg at room temperature
- 2 tsp vanilla extract
- 1 cup dark chocolate chunks
For Rolling
- ¼ cup 50 g granulated sugar
- ½ tsp ground cinnamon optional
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and chili powder. Set aside.
- Mix Wet Ingredients: In a large bowl with a hand or stand mixer, beat the butter and both white and brown sugar together on medium-high speed until light and creamy, about 2 minutes. Add the egg and vanilla, and beat until smooth.
- Combine Wet & Dry Ingredients: Reduce mixer speed to low. Add the dry ingredients in two additions, mixing until no dry streaks remain.
- Add Chocolate Chunks: Stir in the chocolate chunks by hand.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight). Chilling ensures the cookies stay chewy and don’t spread too much.
- Prepare Coating: In a small bowl, combine the granulated sugar and cinnamon
- Shape & Roll: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough into 2-tablespoon portions (about 1 ounce each), roll into balls, and coat each in the sugar mixture. Place 3 inches apart on the prepared baking sheets.
- Bake: Bake for 10–12 minutes, until edges are set but centers look slightly soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.