Lockdown baking is my jam right now. When I’m feeling overwhelmed or stressed because of our current lockdown situation I know that I can head into the kitchen, grab a handful of ingredients and simply whip, stir and bake my stress away – for a little while at least! For instant baking gratification you can’t beat a batch of cookies and they are my go-to treats at the moment. (If you see a lot of cookie recipes popping up on the blog over the next few months you’ll know why!)
I put this recipe together for a magazine feature and it’s my take on a Mexican hot chocolate cookie. The first time I tasted these cookies was at an event a few years ago, and it inspired this recipe. These cookies are often spiced with chilli or cayenne pepper and cinnamon but I decided to leave out the chilli and include a good handful of chocolate chips for extra chocolatey deliciousness. (You could absolutely add a pinch of chilli if that’s your vibe.) They’re finished off with a dusting of cinnamon icing sugar and I bet you won’t be able to stop after just one.
If you decide to try this recipe or any of my recipes from the blog please post your pics on Instagram and tag me – I LOVE seeing your creations! Stay safe foodies. x
MEXICAN HOT CHOCOLATE COOKIES
- 80ml (⅓ cup) icing sugar
- 2.5ml (½ tsp) cinnamon
- 200g butter
- 160ml (⅔ cup) castor sugar
- 1 large egg, lightly beaten
- 5ml (1 tsp) vanilla extract
- 375ml (1½ cups) self-raising flour
- 60ml (¼ cup) cocoa
- 5ml (1 tsp) cream of tartar
- 5ml (1 tsp) cinnamon
- small pinch of salt
- 100g dark chocolate chips
1.) Preheat the oven to 180ºC and line two baking trays with baking paper. Mix the icing sugar and cinnamon until evenly combined, then sift the mixture into a bowl. Set aside.
2.) Cream the butter and castor sugar together until creamy. Add the egg and vanilla extract and mix to combine.
3.) Sift in the self-raising flour, cocoa, cream of tartar, cinnamon and salt. Mix until everything is almost combined. Add the chocolate chips and mix again to form a dough.
4.) Roll the dough into balls and arrange on the baking trays. Press the balls down lightly with the palm of your hand. Bake for 12-15 minutes then transfer to a cooling rack to cool for a few minutes.
5.) Toss the warm cookies in the icing sugar and cinnamon mix. Set aside to cool completely.