Mexican Hot Chocolate is a traditional Mexican drink, made up of hot chocolate and a large dash of cinnamon. I’ve used this flavor and transformed it into a delicious soft and chewy cookie. Eat these cookies by themselves or along side a big cup of Mexican Hot Chocolate.
1 1/2 cups All Purpose Flour
1/3 cup Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup (1 stick) Unsalted Butter, Melted and Slightly Cooled
1/4 cup Brown Sugar
1/4 cup Sugar
3 teaspoons Cinnamon, Plus more for dusting
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside until needed.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat together the butter, brown sugar, and sugar. Beat in the egg. Add the flour mixture and mix on low speed until fully incorporated.
Using your hands, roll the dough into 1½-2 tablespoon round discs. Place each disc of dough onto the prepared baking sheets, leaving about 2 inches in-between each cookie (I placed 6 cookies on each baking sheet). Sprinkle the tops of each cookie with extra cinnamon.
Bake the cookies until they have set, about 12-15 minutes. Remove the cookies from the oven and immediately transfer them to a cooling rack to cool completely. Serve and enjoy!
These cookies last up to 5 days in a sealed container.
1 dozen Cookies