Mexican Hot Chocolate Cookies

It’s hailing.

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!


  1. says

    Welcome home (back, whatever). I’m trying these cookies right away. I love the heat and cinnamon and chocolate all in one wild place.

  2. says

    What a fun and unexpected surprise for a chocolate chip cookie!!! And a day of baking is the best when it is storming!!!!

  3. says

    Mmm – I love Mexican hot chocolate, but never would have thought of it in a cookie. I’ll take two, please! (dozen, that is) ;)

  4. says

    Cinnamon is a mighty spice. I use it not only in sweets but also in savory dishes. The combination of chocolate and cinnamon is amazing. I am sure these cookies would make my day!

  5. says

    These cookies look really delicious and I love the added tough of the cayenne. I’ve eaten chocolate bars with hot pepper but never cookies. I bet these are delicious. I nominated you for the Excellence in Food Stories Award. Head over to the awards site and check it out and all the particulars. Hope you are having a wonderful weekend.

  6. says

    Oh my yum. These look and sound fabulous! So happy to have found your recipe (on Ms. Kelly’s recommendation!) as we’re all about the spice over here. Can’t wait to whip up a batch once our current heat wave breaks and I can actually stand to turn on the oven. Thanks!


  7. says

    These are perfect cookies! I love Mexican hot chocolate! There’s something exotic, warm and gorgeous about chilli and chocolate. And you’ve added cinnamon *drools*