MOUTH-WATERING MEXICAN HOT CHOCOLATE COOKIES
Brace yourself because you've just encountered one of greatest takes on a classic chocolate chip cookie ever in history. We're not kidding around here. What makes these cookies special are the two extra ingredients we added to spice things up Mexican style. Traditional Mexican hot chocolate usually has some cinnamon in the mix, so we thought why not make a cookie like that, so the Mexican hot chocolate cookie was born. A little cocoa powder and cinnamon can go a long way in the baking world, so be prepared to have your mouth water.
All of the ingredients are exactly the same as our original chocolate chip cookie recipe that's up on the blog. We'll remind you of all the measurements and such below.
Mix all of your dry ingredients together.
Cream together the butter, sugars, egg, and vanilla until combined. Slowly add the dry ingredients in.
Stir in the chocolate chips and form the dough into teaspoon balls. Place them on a prepared baking sheet about 2 inches apart for 10-12 minutes.
Don't they look amazing? Trust us they taste just as good as they appear. Now here's the recipe.
Ingredients:
2 1/4 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons cocoa powder
1/4 teaspoon espresso powder
1 1/2 + 1/8 teaspoons cinnamon
3/4 cup unsalted butter (softened; room temperature)
1 cup brown sugar
1/4 cup baker's sugar
1 large egg
2 teaspoons vanilla extract
1 /14 cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat baking mat or parchment paper, set aside.
2. In a large bowl, mix flour, cornstarch, baking soda, sea salt, espresso powder, cocoa powder, and cinnamon together. Set aside.
3. In another bowl, cream together butter and sugars until smooth and creamy, about 2-3 minutes in a free standing mixer set on the second speed. Add egg and vanilla extract and beat until combined. Slowly mix in dry ingredients.
4. Stir in the chocolate chips. Form cookie dough into teaspoon balls and slightly press them down with your fingers two inches apart on your prepared baking sheet.
5. Bake cookies for 10-12 minutes, or until they are slightly darker around the edges. Let the cookies cool on the baking sheet for two minutes after you take them out. Transfer them to a wire cooling rack and let them cool completely.
Original base cookie recipe adapted from twopeasandtheirpod.com
This recipe makes 32 cookies, so go ahead and make them today to eat throughout the week. And if you're feeling kind, share them with your friends or some co-workers to brighten their day. They'll be gone within seconds, so maybe you should make two batches..... ;)