Okay so I’m the kind of person who gets chocolate cravings that just WONT. GO. AWAY. until I eat something warm and gooey and perfectly chocolatey. This usually means taking matters into my own hands, even if I have to do it in the middle of the night and run to 7/11 because I’m out of butter. Despite my own craziness, these cookies couldn’t be more worth the few extra steps that take them to the next level. They’re perfectly chewy, just spicy enough, and oohhhh so chocolatey.
Keep reading for the recipe!
So the real kicker with these cookies is the pan-banging. I was inspired by The Vanilla Bean Blog‘s chocolate chip cookie recipe, where she creates ripples in her cookies by removing them from the oven every few minutes and banging the tray on the counter, getting rid of the air that would produce fluffier, drier cookies. I didn’t go as crazy with the banging but I think that extra step produces much fudgier & chewier cookies.
What I love about this recipe is that it’s pretty customizable. Feel free to play around with the amounts of each spice – I find this amount of chili powder is just enough so that it comes through without being too spicy, but it’s completely up to your preference. Not a fan of cinnamon? Leave it out? Add some ginger instead! Go wild! It’s up to you!
Mexican chocolate cookies
yields about 30 cookies
- 2 1/2 cup all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tsp cinnamon
- 1/8 tsp chili powder
- 1 cup butter, room temperature
- 4 oz dark chocolate , melted
- 1 1/3 cup brown sugar, packed
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 1/2 cup chocolate chips , I used dark
- coarse sea salt for sprinkling
- Preheat oven to 350 Farenheit
- Sift together flour, cocoa powder, baking soda, salt, cinnamon, and chili powder. Set aside.
- In the bowl of a stand mixer, cream together butter and both sugars until light and creamy, then mix in melted chocolate.
- Add eggs one at a time, beating after each addition, then add vanilla.
- Gradually add in dry ingredients, mixing on slow. When incorporated, fold in the chocolate chips.
- Chill the dough in the fridge for 15-20 minutes, then roll into ping-pong sized balls, and place at least 2 inches apart on baking sheets, pressing down the center to flatten.
- Bake for 6 minutes, or until cookies are puffy but not completely set. Remove from the oven and (carefully!) bang the tray hard on the countertop. Put back in the oven to finish baking for 2 minutes.
- Remove from oven, and bang cookie tray on counter again. Sprinkle with sea salt, then let cool on the tray for 5 minutes before transferring to a wire rack.
Cookies will keep for up to two weeks stored in an airtight container – but I doubt they’ll last that long!