Spicy Mexican Hot Chocolate Cookies Recipe

Ingredients

• 1.75 cups white sugar, divided
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 0.5 teaspoon sea salt
• 2 large eggs
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon, divided
• 0.5 teaspoon cayenne pepper
• 2.25 cups all-purpose flour
• 1 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Prepare two baking sheets by lining them with parchment paper for easy cleanup.
2. In a large bowl, cream together 1 1/2 cups sugar, butter, vanilla extract, and salt using an electric mixer until the mixture is light and fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Blend in the cream of tartar and baking soda. Gradually beat in the cocoa powder, 1/2 teaspoon of cinnamon, and cayenne powder. Slowly add in the flour until well combined. Gently fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
3. In a separate small bowl, combine the remaining 1/4 cup of sugar with 1/2 teaspoon of cinnamon. Mix well to create a cinnamon-sugar mixture.
4. Take heaping tablespoons of cookie dough and roll them into round balls. Roll each ball in the prepared sugar-cinnamon mixture, then place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
5. Bake in the preheated oven until the centers of the cookies are set and the edges are slightly cracked, approximately 10 minutes. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 212 kcal
• Fat Content: 11 g
• Fiber Content: 1 g
• Sugar Content: 19 g
• Sodium Content: 151 mg
• Protein Content: 3 g
• Cholesterol Content: 36 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g