Rich, spicy Mexican hot chocolate cookies are the slice-n-bake treat you won’t be able to resist. And you can freeze the dough for later use.
- 1 cup all-purpose flour
- 1/2 cup plus 1 Tbsp unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plus 1 Tbsp packed light brown sugar
- 1/2 cup plus 1 Tbsp granulated sugar
- 4 Tbsp unsalted butter, slightly softened
- 2 Tbsp coconut oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cayenne pepper
- 1 tsp pure vanilla extract
- 1 large egg
- Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
- Sift the sugars together into a separate medium bowl, and remove any hard lumps.
- In the bowl of a stand mixer, beat butter and coconut oil until creamy with the paddle attachment on medium speed.
- Add sugar mixture, cinnamon, cayenne, and vanilla. Beat on high speed for about one minute. Then beat in the egg.
- Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9- to 10-inch log.
- Wrap in waxed paper. Fold or twist ends of paper without pinching or flattening the log.
- Chill at least 45 minutes, or until needed. Place oven racks in the upper and lower third of the oven and preheat to 350°F.
- Line two cookie sheets with parchment paper or a silicone mat. Use a sharp knife to slice rounds of chilled dough that are a scant 1/4 inch thick.
- Place 1 inch apart on prepared baking sheets. Bake for 12-14 minutes.
- Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool.
- Cool completely before storing or stacking. Store in an airtight container for up to 2 weeks, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cooking
- Method: Baking
- Cuisine: Dessert
Keywords: Halloween, dia de muertos, chocolate, cookie, spicy