KitchenAid Ukraine
Recipes
Cookies with Mexican hot chocolate

Cookies with Mexican hot chocolate

35 min

Ingridients

300 g plain flour
42 g unsweetened cocoa powder
2.5 teaspoons instant yeast powder
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/4 teaspoon black pepper
225 g unsalted butter, room temperature
65 g icing sugar
65 g brown sugar
2 large eggs
1 teaspoon pure vanilla extract
125 g milk chocolate chips
90 g sweetened cocoa powder
100 g icing sugar
2 teaspoons cinnamon powder

preparation

These cookies are inspired by Mexican hot chocolate, a comforting hot beverage made with hot spices and hints of cayenne pepper that dates back to the Aztecs.

Preheat the oven to 190 ºC. Cover a baking sheet with baking paper.
Prepare the biscuits. In a medium bowl, add the flour, cocoa powder, baking powder, salt, cayenne, nutmeg and black pepper. Attach the optional turbo beater to the electric mixer. Place the whisks in the bowl and set to speed 2. Mix until smooth. Turn off the mixer and set the bowl aside.
In a large bowl, add the butter, granulated sugar and brown sugar. Insert the whisks into the bowl. Turn the mixer on to speed 2, then after 20 seconds increase the speed to 5. Continue beating the dough until it is light and fluffy, 3-4 minutes. Reduce the speed to 3 and while mixing, add the vanilla extract and eggs one at a time, beating until well blended, about 1 minute. Turn off the mixer to clean the bowl and beaters with a spatula if necessary.
Place the beaters back in the bowl. Turn the mixer on to speed 3 and slowly add the flour mixture to the bowl in 3 batches; then add the milk chocolate chips until smooth. Turn the mixer off and scrape the dough out of the bowl. Finish mixing the batter by hand using a spatula to make sure everything is incorporated.
In a shallow bowl, add the granulated sugar and cinnamon. Stir to combine. Using a tablespoon or teaspoon, measure out the amount of dough with a spoon. Shape into a 1-inch ball, then gently roll it in the cinnamon and sugar mixture.
Place the biscuits on the prepared baking sheet, 5 cm apart. Place in the oven and bake until the edges begin to set and the tops begin to puff and crack, 10-11 minutes, rotating the pans halfway through baking.
Let the cookies cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.