I can only take partial credit for these cookies. My wife baked them for a Mexican-themed office potluck. I just found the recipe and provided supervisory assistance (she rather snarkily refused to weigh her ingredients).
We doubled the recipe because I estimated that it would yield 12-18 cookies, and she felt like she would need a few more. However, the double recipe probably yielded closer to 36 cookies than 24 (if not more), so there were both extras and leftovers. It probably didn’t help that she labeled them as “Spicy Mexican Hot Chocolate Cookies”, which may have deterred people. Here is how she characterized the cookies (note the strong emoji game):
I followed up with her later in the day after the potluck had taken place, asking how the cookies were. She said, “Good. People liked them.” For what it’s worth, I took the leftovers to work the next day, and they received decent reviews.
The cookies are… interesting. The taste of cinnamon and cayenne is not overpowering but evident (in taste and smell). Combined with the chocolate, it provides a unique flavor profile versus typically sweet desserts. I thought the use of oil in a cookie recipe was a bit unusual, and the sugar did not completely dissolve (probably human error) so they were a little grainy (but I felt that made them sort of addicting). Using a stand mixer could help combine the ingredients better, and I wonder if using melted butter would work just as well.
They were also quite soft and only firmed up after leaving them to cool completely overnight. We felt like adding another minute to the baking (9 minutes) might have helped.
MEXICAN HOT CHOCOLATE COOKIES
Based on recipe found here.
1 cup (200 g) granulated sugar
1/2 cup canola oil
2 large eggs, room temperature
1 tbsp. vanilla extract
3/4 cup (96 g) all-purpose flour
3/4 cup (60 g) cocoa powder (used Hershey’s Special Dark)
2 tsp. ground cinnamon
1/2 tsp. ground cayenne pepper
1 tsp. baking soda
1 cup chocolate chips
- In a large bowl, add sugar and oil, whisking to combine.
- Add eggs and vanilla extract, then whisk until thoroughly combined.
- In a separate bowl, whisk together dry ingredients.
- Add dry ingredients to wet ingredients, then mix with a spatula until just combined.
- Fold in chocolate chips.
- Scoop 1 1/2 to 2 tablespoon cookies onto a parchment-lined baking sheet about 1 1/2″ apart from one another.
- Place baking sheet in the refrigerator for at least 10-15 minutes to chill.
- Preheat oven to 350 degrees.
- Bake 8-9 minutes, or until edges are set and center doesn’t look raw.