Mexican Hot Chocolate Cookies
Galletas de chocolate con canela y chile ancho, inspiradas en el chocolate de mesa mexicano.
About this recipe
Mexican chocolate cookies: soft inside with crisp edges, flavoured with cinnamon and a pinch of ancho chilli powder that adds depth and subtle heat. Inspired by Oaxacan drinking chocolate with its distinctive spiced profile.
History & Origin
Mexican drinking chocolate - made with cacao, sugar, cinnamon and sometimes chilli or almonds - was the first chocolate tasted by Europeans when Hernán Cortés encountered it at the Aztec court of Moctezuma II. The chocolate tablets from Oaxaca, Tabasco and Chiapas maintain that spiced tradition that distinguishes Mexican chocolate from its European counterpart. The cookie version emerged from Chicano cooking in the USA, where the ingredients of grandmothers' Mexican hot chocolate were transformed into a perfect biscuit for any occasion.
Estimated cost
£12.00
Total cost
£0.50
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
145
Calories
2g
Protein
20g
Carbohydrates
7g
Fat
1g
Fibre
85mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Preheat the oven to 180°C. Line two baking trays with baking paper. In a bowl, mix 200 g plain flour, 60 g unsweetened cocoa powder, 1 tsp cinnamon, ½ tsp ancho chilli powder, 1 tsp bicarbonate of soda and ½ tsp salt. Set aside.
- 2
In another bowl, beat 115 g softened butter with 150 g caster sugar and 50 g soft brown sugar until pale and fluffy (3–4 minutes with an electric mixer).
- 3
Add 1 egg and 1 tsp vanilla extract to the butter mixture. Beat until combined. Fold in the dry ingredients with a spatula until you have a uniform dough.
💡 Do not overwork the dough to avoid tough biscuits
- 4
Roll the dough into balls of about 30 g each. Coat in a mixture of 50 g sugar and 1 tsp cinnamon. Place on the trays 5 cm apart.
- 5
Bake for 10–12 minutes. The biscuits will look soft when you take them out - they firm up as they cool. Do not overbake or they will lose their chewy texture.
- 6
Leave to cool for 5 minutes on the tray, then transfer to a wire rack. Store in an airtight container for up to 5 days.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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