Mexican Hot Chocolate Cookies
- Ready In:
- 1hr 10mins
- 1 cup all-purpose flour
- 1⁄2 cup plus 1 t unsweetened mexican cocoa powder (If you can't find this, just add 3/4 teaspoon of cinnamon to your regular cocoa powder.)
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup plus 1 t light brown sugar, packed
- 1⁄2 cup plus 1 t granulated sugar
- 6 tablespoons butter
- 1⁄2 teaspoon ground cinnamon
- 1 generous pinch cayenne pepper
- 1 generous pinch black pepper
- 1 teaspoon vanilla extract
- 1 egg white
- 1⁄2 cup dulce de leche (optional)
- 1⁄4 cup sliced almonds (optional)
- Mix flour, cocoa, and baking soda until well combined. Set aside.
- Mix sugars by hand until all lumps are gone. Set aside.
- In a mixer or with a hand mixer, whip butter until creamy.
- Add sugar mixture, cinnamon, peppers, and vanilla to butter, and mix on high for one minute.
- Add egg white and mix until smooth.
- On low, add flour mixture until just combined. Do not over mix.
- Turn dough onto a sheet of waxed paper. Gently form a log about 10 inches long, roll in waxed paper, and chill in the fridge until needed (or at least 45 minutes).
- Place oven racks in upper and lower third of the oven. Preheat oven to 350.
- Line a baking sheet with waxed paper.
- Slice cookies into 1/4 inch thick rounds with a sharp knife.
- Place on cookie sheet about an inch apart.
- Place cookies on lower rack and let them cook for 5 minutes.
- Move cookies to the top rack and turn the pan so that cookies that were facing the front are now facing the back. Cook another 5-6 minutes.
- Remove from the oven and let cool on a cookie rack.
- Once the cookies cool, top them with a thin layer of duche de leche and sprinkle with sliced or slivered almonds.
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RECIPE SUBMITTED BY
I'm an opera singer and teacher living in Miami, FL. My mom taught me how to cook, and I absolutely love trying new flavors and techniques.