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:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cup butter, softened
- 1cup white sugar
- 1cup brown sugar
- 2eggs
- 1tablespoon instant coffee granules
- 2teaspoons vanilla extract
- 1¾ cups all-purpose flour
- ⅔cup cocoa powder
- 1tablespoon ground cinnamon
- 1teaspoon cayenne pepper, or more to taste
- ¼teaspoon salt
- ¼teaspoon baking powder
- ¼teaspoon cream of tartar
- ¼teaspoon chili powder
- 1cup sweetened flaked coconut
- 2cups milk chocolate chips
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.