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Spicy Mexican Chocolate Chip Cookies | Sweet & Heat Gourmet Cookie Recipe

Name: Spicy Mexican Chocolate Chip Cookies | Sweet & Heat Gourmet Cookie Recipe
Prep time: 20 min
Cook time: Invalid date
Total time: 20 min
Yield: 36
Ingredients: 1 ¾ cups white sugar, divided; 1 cup (2 sticks) unsalted butter, softened; 1 teaspoon vanilla extract; ½ teaspoon sea salt; 2 large eggs; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ½ cup unsweetened cocoa powder; 1 teaspoon ground cinnamon, divided; ¼ - ½ teaspoon cayenne pepper; 2 ¼ cups all-purpose flour; 1 cup semisweet chocolate chips

OTSS

Rated 5.0 stars by 1 users

Author

OTSS

Servings

36 Cookies

Prep Time

20 minutes

Cook Time

10-12 minutes

Calories

148

These cookies offer a delightful combination of rich chocolate, warm cinnamon, and a subtle kick of cayenne pepper, making them a unique twist on a classic.

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Ingredients

1 ¾ cups white sugar, divided
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
¼ - ½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips

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Directions

Prepare Sugar Coating: In a small, shallow bowl, combine ¼ cup of the white sugar with ½ teaspoon of the ground cinnamon. Set aside. This will be used for rolling the cookie dough.
Preheat Oven & Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Cream Butter & Sugars: In a large bowl, cream together the softened butter and the remaining 1 ½ cups of white sugar with an electric mixer until light and fluffy (about 2-3 minutes).
Add Wet Ingredients: Beat in the vanilla extract, sea salt, and eggs one at a time, mixing well after each addition until fully incorporated.
Combine Dry Ingredients: In a separate medium bowl, whisk together the cream of tartar, baking soda, cocoa powder, the remaining ½ teaspoon of ground cinnamon, and the cayenne pepper.
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in Chocolate Chips: Stir in the semisweet chocolate chips until evenly distributed throughout the dough.
Chill Dough (Optional but Recommended): For a firmer dough that's easier to handle and cookies that spread less, cover the bowl and chill the dough for at least 30 minutes.
Roll and Bake: Scoop rounded tablespoons of dough. Roll each ball of dough in the reserved cinnamon-sugar mixture, coating it evenly. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The tops may crack slightly, which is characteristic of these cookies.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Nutrition Serving Size: 1 Cookie
per serving: Calories; 148

Amount/Serving % Daily Value

Carbs: 19 grams; 6%
Protein: 2 grams; 4%
Fat: 8 grams; 12%
Saturated Fat: 5 grams; 28%
Trans Fat: 0 grams; 2117%
Cholesterol: 24 milligrams; 8%
Fiber: 1 grams; 4%
Sugar: 12 grams; 13%
Sodium: 68 milligrams; 3%
Iron: 1 milligrams; 5%
Potassium: 88 milligrams; 3%

Spicy Chocolate Chip Cookies

June 10, 2025

These cookies offer a delightful combination of rich chocolate, warm cinnamon, and a subtle kick of cayenne pepper, making them a unique twist on a classic.

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Spicy Mexican Chocolate Chip Cookies | Sweet & Heat Gourmet Cookie Recipe

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