Mexican Hot Chocolate Cookies
By Alex Castroverde
Growing up, I absolutely loved sweet and spicy things. I found this spicy hot chocolate recipe a long time ago and decided to make it into a cookie. Have fun with the sweet and spicy flavours!
Ingredients
1 ½ cup of Flour
1 cup of Light Brown Sugar
¼ tsp of Baking Soda
¼ tsp of Baking Powder
4 tbsp of Chili Flakes
½ cup of dark chocolate chips
3 tbsp of Unsweetened Cocoa Powder
½ m tsp of Chili Powder
3 tsp of Vanilla Extract
½ tsp of Nutmeg
½ tsp of Cinnamon
1 stick of Butter
½ tsp of Salt
Directions
Photo by Maria DiGiovanni
With a double boiler, place your stick of butter and your ¼ cup of your dark chocolate and melt it. Another way to do this is using the microwave.
While the chocolate and butter is melting, in a separate bowl get all your dry ingredients and mix it together (do not include your sugar and chili flakes).
Once the chocolate and butter is melted, add your light brown sugar. Mix the sugar in the liquid until all the granules are gone.
From there, add your dry ingredients. Mix it until all the dry ingredients are fully incorporated.
Once everything is fully incorporated, add the rest of the dark chocolate chips.
Scoop about a golf ball sized dough into your hands and roll it then flatten it slightly. Then, sprinkle some of the chili flakes on top of the cookies.
Once all the dough is on the sheet, freeze the dough for at least an hour. Preheat the oven to 350 degrees fahrenheit.
Once cooled, place the cookies into the oven for 11-16 minutes. Once out of the oven, let the cookies cool for 10 minutes.
Enjoy!