I have a love for all things spicy. The first time I tried something that was both sweet and spicy, my mind was officially blown. Enter, Queen City Cayenne by Jeni’s Splendid Ice Creams in Columbus, Ohio. It’s rich, chocolatey, and has quite the kick. I’ve been thinking about making a cookie version for awhile but couldn’t find a recipe that I loved. I ended up using a Martha Stewart recipe and tweaked it a little. The result, quite possibly one of the best cookies I’ve ever had. This cookie is moist, super chocolatey and full of spice. These are by no means “burn your mouth” spicy, but a “warm, tingly in the back of your throat” spicy. Do not be weary of the spice! I wouldn’t change a thing about these cookies. If anything, I will add more chocolate chips to my recipe next time I make them (and it reflects that below.) I can’t wait to find an excuse to make these again and I can’t wait for you to try them!
Mexican Hot Chocolate Cookies
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon cayenne pepper
- 2 1/2 cups semi-sweet chocolate chips
- Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and salt. In a large bowl, using an electric mixer, beat butter and 1 3/4 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. Stir in chocolate chips.
- Chill dough in refrigerator for 30 minutes to an hour. This helps set the dough and they always turn out yummier somehow.
- Using a cookie dough scoop or heaping teaspoons, roll dough into a ball. Flatten slightly with your fingers. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center about 10-12 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
(Recipe courtesy of http://www.marthastewart.com/336516/mexican-hot-chocolate-cookies)