NYT Mexican Hot Chocolate Cookies
NYT Mexican Hot Chocolate Cookies have become really famous on the internet, and honestly, they deserve it. These cookies are soft, chewy, and super delicious, made with cinnamon, chili, and chocolate. They’re easy to make, and the flavor is a perfect mix of sweet and spicy. If you love a little heat in your desserts, this recipe is definitely worth trying.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup Dutch-process cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon chili powder or swap with ¼ teaspoon cayenne for extra heat
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup whole milk
Instructions
Prepare First:
- Let the butter soften at room temperature for around 30 minutes. If it’s too cold, it won’t mix properly, and if it’s too melted, the dough will get too runny.
- Measure your spices carefully—chili and cinnamon can easily overpower the cookies if you add too much.
Step-by-Step Recipe Instructions:
- Mix dry ingredients → In a bowl, whisk together flour, cocoa powder, cinnamon, chili powder, baking soda, and salt.
- Cream butter and sugar → In another bowl, beat softened butter with granulated and brown sugar until light and fluffy.
- Combine wet and dry ingredients → Gradually mix the dry mixture into the butter mixture, but don’t overmix—otherwise, the cookies might turn out dense.
- Scoop and bake → Use a cookie scoop to portion dough onto a baking sheet. Bake at 350°F (175°C) for 10-15 minutes.
- Check doneness → The edges should be crispy, and the center should be soft.
Pro Tips:
- Chill the dough for 30 minutes before baking if you want to prevent the cookies from spreading too much.
- Don’t overmix the dough, or your cookies will turn out tougher. Just mix until there are no streaks of flour left.
- Let them cool on a wire rack to keep the texture just right.
Notes
- Serving Suggestions: These cookies taste amazing with a glass of cold milk, a cup of coffee, or even hot chocolate. You can also crush them over yogurt or oatmeal for a chocolatey breakfast. If you’re feeling fancy, make an ice cream sandwich by putting a scoop of ice cream between two cookies.
- Storage Tips: Keep them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
- Variations: Add nuts (pistachios are great), mini marshmallows, or even orange zest for a different twist.