Spicy Chocolate Cookies

Prep Time:
35 mins
Total Time:
1 hrs 25 mins
3 dozen

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.


  • 1 ½ cups unbleached all-purpose flour

  • ¼ cup unsweetened Dutch-process cocoa powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon kosher salt

  • ¼ teaspoon cayenne pepper

  • 1 teaspoon baking soda

  • 1 stick unsalted butter, room temperature

  • 1 cup packed dark-brown sugar

  • 1 large egg, room temperature

  • 1 teaspoon pure vanilla extract

  • 12 ounces semisweet chocolate (61 percent cacao), chopped (2 ⅓ cups)

  • ½ cup turbinado sugar


  1. Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.

  2. In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.

  3. Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.

    Mexican Hot Chocolate Cookies
    Armando Rafael

Cook's Notes

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

Related Articles