Spicy Mexican Hot Chocolate Cookies With Cayenne Pepper
This is the only chocolate cookie I will eat AND the only one I will make! The cayenne pepper adds a depth of flavor you never knew you needed…..until your first bite!
I am finally able to share with all of you my legendary Christmas cookie recipes! I have been making cookies every Christmas for family and friends, teachers and co-workers for over a decade now…..I really enjoy spreading cheer and happiness through my baking during the stressful Holiday season…..it also keeps me busy (ironically reducing my anxiety). My Spicy Mexican Hot Chocolate Cookies With Cayenne Pepper are first on the list of an influx of recipe blog posts! This cookie is a memorable one and pairs very nicely with a dram of whiskey…..or two! Perfect for cold winter nights!
Using a double broiler, melt the butter and bittersweet chocolate; stirring constantly until smooth. Remove from heat. In a stand mixer (using a paddle attachment), beat the eggs, sugar and vanilla extract until thick and smooth. Add the melted butter and chocolate mixture to the stand mixer and beat on low-medium speed until combined.
In a mixing bowl, whisk together the flour, salt, baking powder, cinnamon and cayenne pepper. Slowly add the dry ingredients to the stand mixer 1/2 cup at a time to avoid a flour bomb in your face. Stir in the semisweet chocolate chips until combined.
Refigerate the dough for at least 30 minutes (this will prevent the cookies from spreading out too far when baking). Preheat oven to 350°F and scoop the dough (using a cookie scop) about 2″ to 3″ apart on a parchment lined baking sheet. Bake for 10 minutes.
Remove the baking sheet from the oven and place 3 to 4 bitterweet chocolate chips on top of each cookie. Let the cookies rest at least 5 minutes before transferring to a cooling rack. Cool completely; store in an airtight container.
XOXO,
Kendallraye
Spicy Mexican Hot Chocolate Cookies With Cayenne Pepper
Equipment
- Double Boiler
- Stand Mixer
- Mixing Bowl
- Baking Sheets
- Cooling Rack
Ingredients
- 12 ounces Bittersweet Chocolate
- 8 Tablespoons Butter Salted
- 3 Eggs Large; At Room Temperature
- 1 cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Baking Powder
- 2 teaspoons Cinnamon
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Salt
- 3/4 cup All-Purpose Flour
- 1/2 cup Semisweet Chocolate Chips
- 1/4 cup Bittersweet Chocolate Chips (For Topping)
Instructions
- Using a double broiler, melt the butter and bittersweet chocolate; stirring constantly until smooth. Remove from heat.
- In a stand mixer (using a paddle attachment), beat the eggs, sugar and vanilla extract until thick and smooth.
- Add the melted butter and chocolate mixture to the stand mixer and beat on low-medium speed until combined.
- In a mixing bowl, whisk together the flour, salt, baking powder, cinnamon and cayenne pepper.
- Slowly add the dry ingredients to the stand mixer 1/2 cup at a time to avoid a flour bomb in your face.
- Stir in the semisweet chocolate chips until combined.
- Refigerate the dough for at least 30 minutes (this will prevent the cookies from spreading out too far when baking).
- Preheat oven to 350°F and scoop the dough (using a cookie scop) about 2" to 3" apart on a parchment lined baking sheet. Bake for 10 minutes.
- Remove the baking sheet from the oven and place 3 to 4 bitterweet chocolate chips on top of each cookie. Let the cookies rest at least 5 minutes before transferring to a cooling rack.
- Cool completely; store in an airtight container.
