Mexican Hot Chocolate Cookies

Plate of mexican hot chocolate cookies
Photo by Fred + Elliott

Makes 40 cookies

  • 2½ cups flour
  • 1 cup cocoa powder
  • 1¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne
  • ½ teaspoon of instant or very finely (Turkish) ground espresso
  • 1 cup unsalted butter
  • 4 tablespoons shortening
  • 1¾ cup sugar
  • ½ cup brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  1. In medium bowl, sift together flour, cocoa, baking soda, salt, cinnamon, cayenne, and espresso. Set aside. In bowl of a stand mixer fitted with a paddle attachment, cream together butter, shortening, and sugars until light and fluffy. Add eggs, one at a time, beat-ing for 30 seconds on medium speed after each addition. Add flour mixture, mixing until just combined.
  2. Scoop the dough into 1½-inch balls and chill for at least 1 hour. Preheat oven to 350 degrees. Place each cookie 1½ inches apart on cookie sheet and bake for about 8 to 10 minutes, rotating sheet halfway through baking time. Allow to cool on sheets for 2 minutes, and remove to a wire rack to cool completely.

  • Recipe by Arley Arrington of Arley Cakes in Charlottesville, Virginia

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