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Mexican Hot Chocolate Cookies

The perfect recipe for Día de Muertos aka Day of the dead, combining Mexican hot chocolate and cookies. They are easy to make and delicious to serve up for the occasion. Spiced with all the ingredients from a traditional Mexican hot chocolate.
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Prep Time 10 minutes
Cook Time 12 minutes
Course biscuit, cookie
Cuisine American, Mexican
Servings 24 cookies

Equipment

  • Small mixing bowl
  • Large mixing bowl
  • Electric beater
  • Rubber spatula
  • Ice cream scoop
  • Plate
  • Baking tray
  • Baking paper
  • Metal spatula

Ingredients
  

  • 2 cups flour
  • 1/4 cup corn flour
  • 1/2 cup cocoa powder unsweetened
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1/2 tsp chili powder
  • 1 cup butter room temperature
  • 2 tbsp olive oil
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup dark chocolate chips/chunks

Spiced sugar -

  • 1/2 cup granulated sugar
  • 1 tsp cinnamon powder
  • 1/2 tsp chili powder

Instructions
 

  • Preheat the oven to 180℃, line a baking tray with baking paper and set aside. In a small mixing bowl add the flour, corn flour, cocoa powder, baking powder, baking soda, cinnamon powder, chili powder, salt and stir together, set aside.
  • In a large mixing bowl add the softened butter, olive oil and beat until soft and pale. Add the sugar and beat again using an electric beater, alternatively you can use a rubber spatula or wooden spoon. Once creamed together, add the eggs and vanilla, beat until smooth.
  • Add the dry ingredients and mix until combined. Add chocolate chips or chopped dark chocolate chunks and stir well. In a plate add the ingredients for the spiced sugar, i.e. sugar, cinnamon powder, chili powder and stir.
  • Using an ice cream scoop, portion the cookie dough and roll into the spiced sugar mix. Place on the baking tray and stud the top with more chocolate chips.
  • Bake for 9-12 mins until they are cracked on top and risen. Using a metal spatula, transfer the cookies to a wire rack.

Notes

  • Avoid over mixing the dough as the cookies will get tough.
  • Do not over bake these cookies, once they dry to the touch on top remove them from the oven as they will firm up as it cools down.
  • To make these gluten free you can use gluten free all purpose flour (cup for cup measure).
  • If your oven is small, bake these cookies in batches as they will spread a little while baking.