Mexican Hot Chocolate Cookies

About this recipe

Mexican chocolate cookies: soft inside with crisp edges, flavoured with cinnamon and a pinch of ancho chili powder that adds depth and subtle heat. Inspired by Oaxacan drinking chocolate with its distinctive spiced profile.

1. 1

   Preheat the oven to 180°C. Line two baking trays with baking paper. In a bowl, mix 200 g all-purpose flour, 60 g unsweetened cocoa powder, 1 tsp cinnamon, ½ tsp ancho chili powder, 1 tsp baking soda and ½ tsp salt. Set aside.

2. 2

   In another bowl, beat 115 g softened butter with 150 g superfine sugar and 50 g soft brown sugar until pale and fluffy (3–4 minutes with an electric mixer).

3. 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. 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. 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. 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.