I had always heard rumblings of Mexican chocolate desserts that seem classic at first but then hit you with a twinge of spice. I figured there would be no better time to experiment with it myself than with some authentic Mexican cocoa.
This was my second go with this stuff and I cannot stop raving about it. I need to go on a hunt and find some of the good stuff in Toronto, because I’m struggling to go back.
These cookies start like a classic double chocolate cookie, but then get a kick at the end that lingers pleasantly, not too spicy but you know it’s there. These are definitely unique and will start a conversation wherever you take them.
- 1 cup salted butter
- 1 cup golden brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1/2 cup cocoa powder
- 2 tsp cinnamon
- 1/4 tsp cayenne pepper (go with a bit more if you’re feeling really spicy)
- 1 tsp baking soda
- 1/2 tsp sea salt
- Chocolate chips
Cream together the butter and sugars with the paddle attachment of an electric mixer until light and fluffy. Add eggs and vanilla and beat for 1-2 minutes, until light and fully incorporated. Scrape down the sides of the bowl.
In a separate bowl, whisk together the flour, cocoa powder, cinnamon, cayenne, baking soda and salt. Beat into dough in two parts, mixing until just combined. Stir in chocolate chips.
Preheat oven to 375F and bake cookies for 10 minutes. Cool on a wire rack (but eat warm out of the oven of course!).