One hot day a few summers back we wandered down to the local ice cream counter and discovered something wonderful: Mexican hot chocolate ice cream. Mmmmm.
Flash forward a year or two and my wife decided that she was going to recreate the awesomeness of their ice cream in cookie form. After several delicious tests to balance out the spices and get the technique right, she landed on a recipe that has quickly become a favorite of friends and family around the Beck household.
And now we’re sharing it with you!
Mexican hot chocolate chip cookie recipe
(Adapted from the Nestle Toll House Mint Chocolate Delights recipe)
- 2 cups all-purpose flour
- 2/3 cup cocoa powder (my wife prefers Hersey’s Special Dark)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- rounded 1/8 teaspoon chili powder
- 1 cup butter (2 sticks)
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 10 ounce package semi-sweet chocolate chips
- Small bowl of cinnamon sugar
Preheat oven to 325 F.
Combine dry ingredients, stirring well.
Cream butter and sugars for 3 minutes, then beat in vanilla and eggs.
Add dry ingredients in two batches. (Scrape the bottom of the mixer! This is a dry, stiff cookie batter.)
Stir in chocolate chips with a stiff spoon.
Roll into balls by hand, then roll each ball in cinnamon sugar, covering completely. Place on a cookie sheet with 1-2 inches in between each (these cookies don’t spread out much).
Bake 10-11 minutes.