Best Mexican chocolate chip cookie recipe! These soft and chewy chocolate chip cookies have extra oomph from cinnamon and cayenne pepper.
I love the combination of flavors in Mexican hot chocolate!
The chocolate, cinnamon, and cayenne pepper just go so well together.
That combination of flavors was the inspiration for these Mexican chocolate chip cookies.
I used one of my favorite chocolate chip cookie recipes as the base for these cookies, and then added chocolate chunks, cinnamon, and cayenne.
The cookies are soft and chewy and full of flavor!
How to make Mexican chocolate chip cookies
Melt butter in a heavy saucepan. You want the butter to just melt – not hot and sizzling, not browned.
Whisk brown sugar together with butter. Let it sit for 5 minutes.
Whisk in egg and egg yolk. Add vanilla and whisk in.
Add flour, baking soda, cinnamon, salt, and cayenne pepper until combined. Stir in chopped chocolate. Cover and chill for 30 minutes.
Scoop 1.5 tablespoon scoops of dough (medium cookie scoop), and place scoops of dough 2 inches apart on prepared cookie sheet.
Bake until the edges are light golden brown. The centers will still look soft and slightly underdone. This is the key to getting a soft and chewy cookie.
How long will the cookies keep?
The cookies will keep for 3-4 days at room temperature.
Tips to make perfect cookies
Tips to make perfect cookies- First, the butter should just barely be melted. You won’t want to cook the butter or brown the butter. Overcooking the butter or browning the butter will result in a dry dough.
- Be sure to properly measure the flour. Either weigh the flour or sift the flour, lightly spoon into the measuring cup, and then level. Packing in the flour will result into a dry dough or cookies that don’t spread.
- A pinch or two of cayenne pepper (1/8 teaspoon) will give you just a hint of heat. If you want more heat in the cookies, add more cayenne pepper to taste.
More chocolate chip cookie recipes!
More chocolate chip cookie recipes!- Easiest Chocolate Chip Cookie Recipe
- Chewy Chocolate Chip Cookie Bars
- Bakery-Style Chocolate Chip Cookie Recipe
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Mexican Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 1 1/2 cups brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour¹
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt²
- 1/8-1/4 teaspoon cayenne pepper
- 4 ounces semisweet baking chocolate chopped
Instructions
- Melt butter in a heavy saucepan. The butter should be just barely melted - not hot and sizzling, not browned.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar.
- Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, cinnamon, salt, and cayenne pepper. Stir until just combined. Please see the comments about flour in the recipe notes.
- Stir in chopped chocolate.
- Cover, and chill dough for 30 minutes.
- Toward the end of the chilling time, preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should look soft and slightly underdone.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Video
Notes
- Correctly measuring the ingredients is key. I suggest either weighing the ingredients or aerating the flour (sifting or fluffing) and then scooping and leveling. Packing in too much flour will cause the cookies not to spread or cause the dough to be dry and crumbly.
- Or scant 1/2 tsp. table salt
- I suggest stirring this recipe together by hand rather than using a hand or stand mixer.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Merlinda says
HI. Trying your recipe now, you suggest to weigh, but do not give the grams/ounces that should be weighed. Please include if possible, I agree weighing is much better. Thanks
Kate says
Hi! If you click on “metric” immediately above the ingredients and below the “ingredients” heading, it will give you the weights.
Nikki says
I wanted to make some suggestions for people having difficulty. First, always stir your flour in the bag then spoon the flour into measuring cups and level off. Second, I typically bake most cookies at 350 not 375 I’m a professional cook/baker and this works best. Cuts outs are the only cookie I bake at 400. This avoids over done cookies with raw centers, not even spread of the batter, and brown bottoms. Third, if you choose to freeze the balls of dough prior to baking or to refrigerate them, you may need to drop the temperature and cook longer. I have even done cc cookies that were frozen dough balls at 300 for 22 minutes. Otherwise, the flavors in these are great. For my kids I did a mixture of milk chocolate and semi sweet just because I know their preferences. Thanks for the recipe for them nights we do.
Kate says
Thanks for the tips!
Kris Medina says
What brown sugar did you use? Dark or light?
Kate says
Hi! You can use either. Dark brown sugar will give you richer flavor, but either type of brown sugar will work.