- A Slack message with this Cookie Monster meme and the caption, “Oh my goodness that’s a good cookie”.
- An email with the subject line, “THESE COOKIES ARE SO GOOD”
Tips for making these chewy Mexican hot chocolate cookies:
1. Scoop all the balls of dough at once (then gently roll between your hands and roll in sugar), and store them on a plate in the fridge. Each time you’re ready to bake a batch, just grab them off the plate, plop them on your prepared baking sheet, and you’re done! This way, your dough won’t get too warm as you’re working with it and your batches will all be consistent.
2. Use a 1 1/2 tablespoon cookie scoop to portion out the dough. It makes the perfect size cookie that’s not too big, but big enough that it’ll take more than two bites to eat it.
3. Don’t bake more than six at a time in each batch. This gives them plenty of room to spread as they bake, and I find that it’s the perfect number to have them all bake evenly every time.
4. Tweak the amount of cayenne and chili powder to your liking. The amount I list in the recipe below gives them a subtle heat that slowly creeps in after you swallow each bite. You don’t notice it at first, but after a few bites you have a moment of, “Oh, there it is!” These are by no means spicy to a point that you’re going to be running for a glass of milk, it’s just a mild heat that adds a little somethin’ somethin’ to the chocolate and cinnamon flavors.
More chewy cookies!
- Chewy Margarita Cookies
- Soft and Chewy Salted Caramel Cookies from Hunger Thirst Play
- Chewy Ginger Molasses Cookies
- Cashew Cookies with Brown Butter Frosting from Tara Teaspoon
- Soft & Chewy Chocolate Chip Cookies
- Chewy Cherry Chocolate Chunk Cookies (and they’re vegan!) from Foodal
- Fluffernutter Cookies
- Frosted Lemon Cookies from Modern Honey
- Grinch Crinkle Cookies
- Oatmeal Chocolate Chip Butterscotch Cookies from Taste and See
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Pinch of chili powder
- 3/4 cup unsalted butter, melted
- 1/2 cup cocoa powder
- 1/4 cup Karo® Corn Syrup
- 3/4 cup light brown sugar
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 to 1/3 cup granulated sugar, for rolling
- In a medium bowl, combine flour, cinnamon, baking soda, salt, cayenne pepper and chili powder and whisk to combine. Set aside.
- In a large bowl combine melted butter, cocoa powder, and corn syrup and stir to combine.
- Add brown sugar, egg and vanilla and stir until well combined.
- Add dry ingredients into bowl of wet ingredients and stir until just combined and no pockets of flour mixture remain.
- Cover and chill dough in the fridge for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with nonstick silicon mats or parchment paper. Set aside.
- Pour granulated sugar into a small bowl. Set aside.
- Use a 1 1/2 tablespoon cookie scoop to portion out cookie dough, and roll lightly between hands to form a ball. Roll in your bowl of granulated sugar to coat, then place 6 cookie dough balls on first prepared baking sheet with a couple inches of space between each.
- Bake for 10 minutes – cookies should be puffy and starting to crack on top. Remove and let cool on pan for 5 minutes before moving to a wire rack to cool completely. Enjoy!
Prep all your cookie dough balls at once, then place them on a plate and stick it in the fridge as each batch bakes. This will keep the dough firm and prevent it from spreading too much, and you don’t have to deal with taking the bowl of dough in and out of the fridge as you make each batch. Now you can just pluck six balls off the plate to put on the prepared baking sheet right before they go in the oven!
- Category: Dessert
- Method: Bake
Keywords: chewy mexican hot chocolate cookies, chewy chocolate cookies, chocolate snickerdoodles