Mexican Hot Chocolate Cookies
6 tbsp. all-purpose flour
⅔ c. sugar
⅓ c. unsweetened baker’s chocolate, chopped
1 c. bittersweet chocolate* (60-70% cacao), wafers or chopped chocolate
5 tbsp. butter
2 eggs, room temperature
½ tsp. baking powder
1 tsp. cinnamon
¼ tsp. ancho or chipotle chili powder
½ tsp. cayenne pepper
½ tsp. salt
1½ tsp. vanilla extract
1 c. bittersweet or semisweet chocolate chips or chunks
Preheat to 350 degrees. Line two cookie sheets with parchment paper or Silpat mats, set aside.
Set a medium size bowl over a small saucepan of simmering water. Add the unsweetened chocolate, bittersweet chocolate* and butter. Stir until the the chocolate and butter are melted and smooth. Remove the bowl from the heat and set aside to cool for 10 minutes.
In the bowl of a stand mixer whip together the sugar, eggs and vanilla on medium-high speed until the mixture becomes pale and fluffy, about 1 minute. Reduce the speed to low, and add in the melted chocolate and beat until incorporated, about 30 seconds.
Om a separate mixing bowl, whisk together the flour, baking powder, cinnamon, chili powder, cayenne pepper and salt. With mixing speed on low, gradually add the dry ingredients, mixing until combined. Remove the bowl from the stand and fold in the bittersweet or semisweet chocolate chips or chunks.
Let the batter stand at room temperature for 10 minutes until it firms up. It will resemble brownie batter.
Using a standard size scoop, place balls of dough onto the prepared baking sheets. Place in the oven and bake for 10-12 minutes or until the tops become shiny and cracked. Remove from the oven and allow the cookies to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.
These cookies can be made without the cinnamon and chili pepper. Try adding your favorite nuts, candies or fruit for a twist on these fudgy chocolate cookies!