December 11, 2013 by BettyCupcakes
I am a chronic over-spicer. When it comes to stove top chile, I have a heavy hand with the cumin and hot sauce. I always add too much cinnamon to my oatmeal. In fact, even my popcorn gets a little extra salty from time to time.
Let’s just say I like my food like I like my cocktails: bold and just a little over the top.
These Mexican Hot Chocolate Cookies, however, are spiced just right despite my secret ingredient.
The secret ingredient in this Mexican Hot Chocolate Cookies is chipotle chile powder.
IN A COOKIE?!
Yeah, I went there.
It happened and it.is.good.
The traditional Mexican hot chocolate drink is flavored with cinnamon, nutmeg, and either chipotle chile powder or cayenne. Just a touch of the hot stuff adds a new layer of dimension to the the rich chocolate.
In these cookies, the sweet heat from the chipotle chile powder adds a slightly smoky flavor to the powdered sugar coating. The result is something subtle and totally unexpected.
Mexican Hot Chocolate Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2/3 cup packed brown sugar
- 6 tablespoons unsalted butter
- 1 tablespoon water
- 6 oz. or 1 cup of semisweet chocolate chips
- 1 large egg
- 1 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon chipotle chile powder
- In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
- In a medium saucepan, combine the brown sugar, butter, water, and chocolate chips. Place over low heat. Stir frequently until chocolate and butter are fully melted.
- Pour the chocolate mixture into the bowl with the flour mixture and stir a few times to cool the chocolate.
- Once chocolate is cooled, add the egg and stir until well-mixed. Dough will be very loose and sticky.
- Cover the dough and refrigerate for 1-2 hours.
- Once dough is chilled, preheat oven to 350.
- Mix the powdered sugar, cinnamon, cocoa powder, nutmeg, and chipotle chile powder in a small bowl. Whisk well to make sure it is thoroughly mixed.
- Shape the dough into 1-inch balls and roll gently in the powdered sugar and spice mixture.
- Place the cookies 2 inches apart on an ungreased baking sheet.
- Bake the cookies for 10-11 minutes.
- Cool on the baking sheet for 1-2 minutes and then remove to a wire rack to finish cooling.
These cookies will last 3-5 days in an airtight container.
FREEZING NOTES: If you wish to freeze these cookies, do so before baking. Form the cookie dough balls, place them on a cookie sheet, and place in freezer until frozen solid. Place the frozen cookie dough balls in a freezer-safe zip top bag and double wrap. When ready to bake, place the frozen cookie dough balls directly on the baking sheet and add 1-2 minutes to the baking time.
Sweet heat- like it or hate it?