Description
These Chewy Mexican Hot Chocolate Cookies are soft and fudgy with crisp, crackly tops and a subtle spicy kick from cayenne and chili powder — no mixer needed! Perfect for chocolate lovers who like a hint of heat.
Ingredients
- 1½ cups all-purpose flour (187½ g)
- 1½ teaspoons ground cinnamon (3 g)
- 1½ teaspoons baking soda (6 g)
- ½ teaspoon salt (3 g)
- ¼ teaspoon cayenne pepper (1 g)
- Pinch of chili powder
- ¾ cup unsalted butter, melted (170¼ g)
- ½ cup cocoa powder (43 g)
- ¼ cup Karo® Corn Syrup (85¼ g)
- ¾ cup light brown sugar (165 g)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract (5 ml)
- ¼ to ⅓ cup granulated sugar (50 g), for rolling
Instructions
- In a medium bowl, whisk together flour, cinnamon, baking soda, salt, cayenne pepper, and chili powder. Set aside.
- In a large bowl, combine melted butter, cocoa powder, and corn syrup; stir until smooth.
- Add brown sugar, egg, and vanilla extract. Stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until no dry pockets remain.
- Cover and refrigerate the dough for 30 minutes.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Pour granulated sugar into a small bowl. Scoop dough using a 1½ tablespoon cookie scoop and roll into balls.
- Coat each dough ball in granulated sugar and place on the baking sheet, leaving space between cookies.
- Bake for 10 minutes, until puffy and crackled on top.
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are best enjoyed slightly warm for maximum chewiness.
- For extra spice, add an extra pinch of cayenne or chili powder.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Mexican