This recipe is my baby. It’s the first recipe I ever developed myself and it’s the recipe I’m most often asked for. When I ask people what I should bring to their picnic, bake sale, birthday party, the answer is invariably MEXICAN HOT CHOCOLATE COOKIES. DUH. If you usually just window shop when you look at baking blogs, I encourage you to give these a try. They’re memorable, foolproof and delicious.
These are soft and chewy like a molasses cookie. By blooming the cocoa in warm butter you get a deep, rich chocolate flavor. And the hint of spice and heat from the cinnamon and cayenne makes this cookie stand out.
But did I mention how easy they are? Oh, they are easy. It takes two bowls and a fork. You do not even need a mixer. Sometimes I just dump everything in one bowl. You can whip up this dough, stick it in the fridge for up to three days, and then bake them whenever. If you have a cookie scoop they will all be the EXACT SAME SIZE, which is great if you like to intimidate others with your baking powers, but a teaspoon works too.
Best of all, these store well and are sturdy enough to ship. I always include a half dozen of these in my Xmas cookie boxes because I know they’ll still taste fresh and delicious no matter how far they travel. These chewy molasses cookies also make a perfect pairing.