Get ready to transform your ordinary chocolate chip cookie experience into an extraordinary culinary adventure! These Mexican Hot Chocolate Chip Cookies are not just another sweet treat - they're a flavor explosion that combines the classic comfort of chocolate chip cookies with the warm, spicy essence of traditional Mexican hot chocolate. Imagine biting into a perfectly soft, chewy cookie that surprises your taste buds with a subtle hint of cinnamon and rich chocolate - this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: Mexican
Serves: 24 cookies
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips using a spatula, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with additional cinnamon or sprinkle with sea salt for extra flavor before serving.
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect cookie texture. Take it out of the refrigerator about 30 minutes before baking.
- Don't Overmix: Mix your dough just until ingredients are combined. Overmixing can lead to tough, dense cookies.
- Consistent Size: Use a cookie scoop for uniform cookies that bake evenly. This ensures each cookie looks professional and cooks perfectly.
- Cinnamon is Key: Use fresh, high-quality ground cinnamon for the most intense flavor. The cinnamon is what gives these cookies their unique Mexican hot chocolate character.
- Cooling Technique: Let cookies rest on the baking sheet for 5 minutes after baking. This allows them to set and makes transferring to a wire rack easier.
- Storage Tip: Store in an airtight container to maintain softness. These cookies stay fresh for up to 5 days at room temperature.
- Optional Flavor Boost: For an extra authentic touch, consider adding a pinch of cayenne pepper to give a subtle heat that mimics traditional Mexican hot chocolate.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
