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.
- Serves: 4 persons
- 1cup butter, softened
- 1cup white sugar
- 1cup brown sugar
- 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
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
Step 3Combine 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 4Drop batter by teaspoonfuls onto ungreased baking sheets.
Step 5Bake 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.