Mexican Coconut Hot Chocolate Cookies

A double chocolate cookie inspired by the flavors of Mexico. Great for dipping in coffee or milk, leaves a warm taste on the tongue. Spice to taste; coconut is optional but makes for a great texture.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 131 Calories

Ingredients

• 2 eggs
• 1 cup brown sugar
• 1 ¾ cups all-purpose flour
• 1 cup butter, softened
• 1 cup white sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ⅔ cup cocoa powder
• ¼ teaspoon baking powder
• ¼ teaspoon cream of tartar
• 1 tablespoon ground cinnamon
• 2 cups milk chocolate chips
• ¼ teaspoon chili powder
• 1 tablespoon instant coffee granules
• 1 teaspoon cayenne pepper, or more to taste
• 1 cup sweetened flaked coconut (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.

Step 3

Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.

Step 4

Drop batter by teaspoonfuls onto ungreased baking sheets.

Step 5

Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.