A dark, cloudy, window rattling thunder, blinding flashes of lightning, hailing, rain storm. I’m getting used to watching storms roll in over the bay, the wind picking up and sending waves crashing into the sea wall. We aren’t far from a train bridge and it’s raining so hard I can barely see it.
But I couldn’t be happier cozy in my kitchen, bags of flour and sugar scattered around the counters, steamy cup of tea,
dancing singing listening to music, and today I even get to have my guy home early from work. These cookies are going to be his favorites, he loves spice.
It looks like an ordinary chocolate chip cookie, but after one bite the warmth of the cinnamon mixes with the chocolate and vanilla, followed by the slow build up of heat from the cayenne, oh man I need to go get another one. Ridiculously good. Don’t tell your friends and surprise them with this awesome flavor combo.
Mexican Hot Chocolate Cookies Recipe
Inspired by No Recipes
- 1 12 oz. bag Ghirardelli Semi-Sweet Chocolate Chips
- 2 1/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 sticks Butter
- 1 1/2 cups Granulated Sugar
- 2 tsp Vanilla Extract
- 2 Eggs
- 1 tsp Cinnamon
- 1/2 tsp Cayenne
1. Preheat your oven to 375 degrees F.
2. In a large bowl combine flour, salt, baking soda, cinnamon and cayenne; stir until mixed. Set aside.
3. In your mixing bowl cream together the softened butter and sugar. Then add the vanilla and eggs, one at a time.
4. Scrape down the sides and add a third of the flour mixture. Mix at a low speed. Slowly add the rest of the flour mixture, a third at a time. Scrape down the sides between each addition.
5. Clean the excess off the beater and remove the bowl from your mixer. Add the chocolate chips and just stir in by hand until well incorporated.
6. Place on an ungreased cookie sheet and bake for 8-10 minutes. Ten minutes worked for me. Makes 3-4 dozen.
7. Transfer to a wire rack to cool, enjoy!