Introduction

These Mexican Hot Chocolate Cookies are a perfect blend of rich cocoa and warming cinnamon with a hint of spice. Soft and fudgy in the middle, they bring a cozy twist to traditional chocolate cookies that’s hard to resist.

A close-up view of a cracked chocolate cookie with a sugary, slightly crunchy top layer covered in a fine dusting of white sugar crystals, revealing a soft and chewy dark brown chocolate interior with a moist texture. The cookie lies on a white marbled surface with a second similar cookie blurred in the background, and a glass of milk partially visible behind the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened (2 sticks)
1 & 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 & 3/4 cups all purpose flour (spooned and leveled)
1 & 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 to 1/3 cup granulated sugar (for rolling)
1 & 1/2 tablespoons cinnamon (for rolling)

Instructions

Step 1: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 & 1/2 cups sugar and beat for a couple of minutes until light and fluffy, scraping the sides and bottom of the bowl as needed.
Step 3: Add the eggs and vanilla extract, mixing well to combine.
Step 4: Add the cocoa powder and flour to the bowl but do not mix yet. Make a well in the center of the flour.
Step 5: Add the cream of tartar, baking soda, baking powder, and kosher salt into the well. Blend them together with a small spoon before they touch the wet ingredients. For a spicy kick, add 1/4 teaspoon cayenne pepper here if desired.
Step 6: Turn the mixer on low and slowly beat in the flour and cocoa powder mixture. Mix only until just combined, scraping the sides and bottom to ensure everything is incorporated.
Step 7: You can cover and refrigerate the dough for up to 48 hours if you want, though baking immediately works fine too.
Step 8: Shape the dough into uniform rounds about 2-3 tablespoons each.
Step 9: In a shallow bowl, combine 1/4 to 1/3 cup granulated sugar with 1 & 1/2 tablespoons cinnamon. Roll each dough ball in this cinnamon sugar mixture.
Step 10: Place the sugared dough balls on the prepared baking sheets, spacing them at least 2 inches apart.
Step 11: Bake for 10-12 minutes, until the edges are set but the centers remain soft and shiny. Watch closely, as ovens vary.
Step 12: Let cookies rest on the baking sheet for about 2 minutes after baking.
Step 13: While still warm, use a spatula to transfer each cookie back into the cinnamon sugar bowl. Add more cinnamon sugar if needed.
Step 14: Use your fingers to sprinkle more cinnamon sugar on top so it sticks well while the cookies are still hot.
Step 15: Transfer the cookies to a wire rack to cool completely.
Step 16: Enjoy them warm for the best fudgy texture, especially paired with a glass of milk.

Tips & Variations

Add 1/4 teaspoon cayenne pepper to the dry ingredients for a subtle spicy heat that enhances the chocolate flavor.
Refrigerate the dough before baking for thicker, chewier cookies.
For a deeper chocolate taste, use Dutch-processed cocoa powder instead of natural.
Try rolling the dough balls in a mix of cinnamon and brown sugar for a richer coating.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the cookies in a sealed bag for up to 2 months. Reheat gently in a microwave or oven to restore their soft, fudgy texture.

How to Serve

A close-up of a chocolatey cookie with a bite taken out of it, showing a soft, dark brown inside and a slightly rough, sugar-coated outer layer in light to medium brown shades. The cookie rests on a white marbled surface sprinkled with some crumbs, and in the blurry background, there is a glass of milk along with another cookie. The overall look is warm and cozy with a mix of soft and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend suitable for baking. Be sure to use one that includes xanthan gum or another binder for best results.

Why is cream of tartar used in this recipe?

Cream of tartar helps give these cookies a slight tang and contributes to their soft, tender texture by stabilizing the dough and aiding in leavening.