Mexican Hot Chocolate Chip Cookies

Mexican Hot Chocolate Chip CookiesFor the next installment of our holiday cookie GrubKit, I decided on a chocolate chip cookie with a kick. This recipe is perfect for the chocaholics out there. It’s decadent, moist with a brownie-like texture and added spice from cinnamon, ancho chili and cayenne. Two other recipes that will be part of this holiday cookie recipe kit are Appetite for China’s Green Tea Shortbread and my Cranberry Pistachio Biscottis.

To melt the chocolate and butter mixture for this recipe I simply microwaved it on low, however, you can use the traditional method in a bowl over simmering water if you prefer. We like these cookies pretty spicy but adjust the amount of cayenne pepper to your taste. Serve with a glass of cold milk.

Melt butter and chopped chocolate together until smooth.

Mix eggs and sugar together, then stir in butter and chocolate mixture.

Mix wet and dry ingredients until well combined, then stir in chocolate chips.

Drop round cookie batter balls on a lined sheet pan and bake for about 13-15 minutes. Cool before eating.

Mexican Hot Chocolate Chip Cookies

  • 3 ounces unsalted butter or coconut oil
  • 3 ounces good quality unsweetened chocolate, coarsely chopped
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 3/4 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tablespoon ground cinnamon
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/2 cup chocolate chips

    Preheat oven to 325° F. Using a microwave, melt butter and unsweetened chocolate in a microwave-safe bowl on low heat and stir on and off until smooth. Cool mixture to room temperature.

    In a bowl, mix brown sugar, granulated sugar, vanilla extract and eggs until smooth. Stir in the chocolate mixture. In another bowl sift together flour, cocoa powder, cinnamon, ancho chili, baking soda, salt and cayenne pepper. Add the dry ingredients to the wet batter and mix until well combined. Fold in the chocolate chips.

    Drop dough into heaping tablespoon sized balls onto a parchment or silpat-lined sheet pan. Leave about 2 inches spaced between each cookie. Bake for 13-15 minutes. Place cookies on cooling rack before serving, about 10 minutes. Cookies can be stored in an airtight container for up to three days but best eaten on the day they were baked.

    Total Time: 70 minutes
    Yield: makes about 2 dozen cookies
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    1. Jason J says

      I made these from a different recipe not too long ago. OMG I love the flavor combination. It is amazing!

      And as always, your recipe and photos are beautiful!

      • says

        Aww, thank you Jason 🙂 We LOVE the flavor combo too. They’re almost gone so these cookies are quite addictive! Especially if you love chocolate…

    2. roscannon says

      Just made these. very chocolatey with just a hint of the chili and pepper. Perfect for a dreary wet day like today. thanks!

    3. Mauricio says

      Only 3/4 cups of flour? I’m used to making a recipe that requires 3 and a 1/4 cups of flour. Is there a typo or I’m gonna have a smaller amount of cookies with this recipe?

    4. Kwiyoung says

      How delicious! Made this gluten free with brown rice flour and bitter sweet chocolate as i couldn’t find unsweetened chocolate. Thank you for another great recipe!

    5. Kwiyoung says

      Wow! Great favors and warming for cool weather. Thank you for the unique recipe! My 7yr old loves them! 🙂

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