Mexican chocolate cookies are a type of cookie that is made with a spice blend of cinnamon, chili powder, and cayenne. Thanks to these spices, these cookies have a spicy chocolate flavor.
Ingredients in Mexican Chocolate Cookies
- unsalted butter
- granulated sugar
- dark brown sugar
- egg
- vanilla extract
- milk
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- chili powder
- cayenne pepper
- ground cinnamon
- salt
- semi-sweet chocolate chips
- flaky sea salt
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How to Make Mexican Chocolate Cookies
Making these cookies are similar to making any other drop cookie recipe. These cookies are a little different however because of the addition of spices that create an aromatic and spicy flavor.
Preheat the oven. Preheat the oven to 350ºF and line cookie sheets with Parchment Paper.
Beat the wet ingredients. Beat the softened butter until creamy. In a large bowl, beat the softened butter until creamy using either a hand mixer or a stand mixer.
Beat in the granulated sugar and the dark brown sugar until the mixture is creamy and fluffy. Beat in the egg, vanilla extract, and milk and mix just until combined.
Combine the dry ingredients. In a separate bowl, combine the all-purpose flour, cocoa powder, baking soda, salt, chili powder, cayenne pepper, and cinnamon together.
Make the cookie dough. Slowly mix the dry ingredients into the wet ingredients until a dough forms.
Stir in the chocolate chips. Gently mix the chocolate chips into the cookie dough.
Chill the cookie dough. Chill for 20 minutes in the refrigerator.
Scoop the cookie dough. Using a #40 cookie scoop (1.6 tablespoons of dough) scoop the cookie dough and place it two inches apart on the lined cookie sheet.
Bake. Bake one cookie sheet at a time for 8-10 minutes or until the edges are set.
Top with sea salt. Remove from the oven and sprinkle flaky sea salt if desired.
Cool. Allow the cookies to cool for 10 minutes before transferring them to a cooling rack to cool completely.
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What's Needed to Make Mexican Chocolate Cookies
- Cookie Scoop – Get the same size cookies every time with this super helpful kitchen tool. It also takes the guesswork out of scooping cookies.
- Cookie Sheets
- Hand Mixer – You can opt for using a spoon to stir by hand but using a hand mixer will save time and effort. A stand mixer is also a good option for making cookies and other baked goods.
- Parchment Paper – parchment paper makes for very easy cleanup but also helps the cookies brown evenly.
📖 Recipe
Mexican Chocolate Cookies
Mexican chocolate cookies are a type of cookie that is made with a spice blend of cinnamon, chili powder, and cayenne. Thanks to these spices, these cookies have a spicy chocolate flavor.
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 ¼ cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¾ cup milk chocolate chips
- flaky sea salt, for topping, optional
Instructions
- Preheat the oven to 350ºF and line cookie sheets with parchment paper.
- In a large bowl, beat the softened butter until creamy using either a hand mixer or stand mixer.
- Beat in the granulated sugar and the dark brown sugar until the mixture is creamy and fluffy.
- Beat in the egg, vanilla extract, and milk and mix just until combined.
- In a separate bowl, combine the all-purpose flour, cocoa powder, baking soda, salt, chili powder, cayenne pepper, and cinnamon together.
- Slowly mix the dry ingredients into the wet ingredients until a dough forms.
- Gently mix the chocolate chips into the cookie dough.
- Chill for 20 minutes in the refrigerator.
- Using a #40 cookie scoop (1.6 tablespoons of dough) scoop the cookie dough and place it two inches apart on the lined cookie sheet.
- Bake one cookie sheet at a time for 8-10 minutes or until the edges are set.
- Remove from the oven and sprinkle flaky sea salt if desired.
- Allow the cookies to cool for 10 minutes before transferring them to a cooling rack to cool completely.
Notes
Chilling these cookies for 20 minutes will allow the cookies to stop from spreading.
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Nutrition Information:
Yield:
27Serving Size:
1 cookieAmount Per Serving: Calories: 109Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 88mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
