Spicy Mexican Chocolate Cookies

These cookies are my personal favorite because there is something special about Mexican hot chocolate; it is complex – Sweet but also spicy, much like us Mexican ladies, right amigas?  They are a sinful balance of sweet, spicy, crunchy and soft, almost fudgy.

Spicy Mexican Chocolate Cookies

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 grated Chocolate Abuelita or Ibarra tablet, set aside 2 heaping tablespoons
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon cayenne pepper powder
  • 6 bars of grated Carlos V chocolate or 2 cups milk chocolate chips

Preheat the oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt.  Add in the grated Abuelita or Ibarra tablet and mix together with a whisk.  In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 cup sugar, cinnamon, 2 heaping tablespoons of Abuelita or Ibarra tablet and chile powder.  Form 1 inch balls of dough and roll in cinnamon-sugar mixture. Place, about 2 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.

Once the cookies are cooled, heat the grated Carlos V or chocolate chips in a baño Maria (double boiler) over medium-low heat until the chocolate is melted and easy to drizzle.  I like to scoop up some chocolate with a metal spoon and shake violently over the cookies so they get a cool, crazy design on top or you can always glob on the chocolate, though, it tastes the same in the end!  These cookies keep for about a week if stored in an airtight container.

mex choc cookies

3 thoughts on “Spicy Mexican Chocolate Cookies

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