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Spicy Chocolate Cookies

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Recipe photo courtesy of Armando Rafael

Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo.

Source: Martha Stewart Living, May 2017
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

These cookies can be stored in an airtight container at room temperature for up to a week.

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Reviews

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How would you rate this recipe?
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  • nadia_mwilliams
    21 AUG, 2017
    These chocolate cookies are fabulous. They taste homemade and full of flavor. I read the comments before I baked the cookies, so I adjusted the temp to 350 degrees as well. I baked them for 11 minutes on the dot, and the cookies came out perfectly. Can't wait to make them again in the fall/winter.
    Reply
  • cotedewlv31gma
    14 AUG, 2017
    I made the cookies as in the recipe and they were delicious! Moist, spicy and deeply chocolate in flavor. I baked them for 13 minutes at 325 and that was just right. I plan to try other spice combos, maybe omitting the pepper and subbing cardamon or ginger. My cookies didn't crack as much as the ones in the photo but otherwise looked just like them.
    Reply
  • ALR5133650DW
    9 MAY, 2017
    After reading the above comments I adjusted the temp to 350 degrees. It took 11 minutes in my oven. They came out perfect. May have been a misprint.
    Reply
  • agronczewski
    6 MAY, 2017
    Agreed the temp is too low. Cookies look nothing like the photo but very tasty!
    Reply
  • susanbussmann48
    5 MAY, 2017
    the hot chocolate cookie recipe is flawed. The temp is to low and they do not spread out.
    Reply

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