Recipe created by Mimi Council click the link below to learn more about this amazing baker!
Mexican Hot Chocolate Crinkle Cookies
Rated 5.0 stars by 1 users
Category
Cookies
Servings
12
Calories
273
Mexican Hot Chocolate Crinkle Cookies are a chewy crinkle cookie that has a rich chocolate flavor and subtle kick. You will love how these spiced chocolate cookies strike a beautiful balance of decadence and spice. Enjoy with a big glass of milk or cozy hot cocoa. These cookies are perfect for dipping!
Ingredients
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113 grams (1/2 cup) salted butter (softened) -
113 grams (1/2 cup) cane sugar
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113 grams (1/2 cup) dark brown sugar
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2 large eggs
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1 large egg yolk
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212 grams (1 2/3 cup) all purpose flour
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57 grams (2/3 cup) NuNaturals Dutch cocoa powder (sifted)
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1 1/2 teaspoons baking powder
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1/2 teaspoon fine sea salt
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1/2 teaspoon ground vanilla bean
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1 teaspoon ground cinnamon
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1/4 teaspoon ground chili powder
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1/4 teaspoon ground cayenne
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1/8 teaspoon ground nutmeg
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57 grams cane sugar
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71 grams powdered sugar
Dough
Topping
Directions
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Making the Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter.
Add the eggs and egg yolk.
In a separate bowl, add the flour, cocoa, baking powder, sea salt, vanilla bean, cinnamon, chili powder, cayenne, and nutmeg and whisk together.
Add dry ingredients to the butter mixture and mix on low until combined into a smooth dough.
Topping
In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping.
Using your hands, form the dough into 12 balls and roll them in the cane sugar first, then in the powdered sugar. Place on the prepared cookie sheets, spacing them at least 1-inch apart.
Bake for 15 to 17 minutes or until cracked and dry around the edges. Allow to cool completely on the baking sheets. Store in an airtight container for up to 7 days.
Recipe Video
Recipe Note
Gluten Free— Replace the flour with 226 grams (scant 1 ½ cups) a gluten free flour blend
High Altitude— Bake at 375°F for 13 to 15 minutes or until cracked and dry around the edges.
