Mexican Hot Chocolate Cookies (as featured on The Stir)

Everybody’s a winner on this edition of The Stir’s SIP Series, as the Binge Besties dish about the television game shows they love!

From the classic simplicity of Password to the silliness of Let’s Make a Deal and the savviness of The Price is Right, game shows have ruled daytime TV for decades and it’s easy to see why: Exciting games, charming hosts and fabulous prizes make for one entertaining package!

Are you ready to play? C’mon down!

Watch Volume 39 of the SIP (Shelter in Place) Series on The Stir here

And if you’re no stranger to the SIP Series, you know that half the fun is our signature sweet ending. Today, we’re setting our sights on Cinco de Mayo, which is just around the corner. With the year we’ve had, it’s never too early to start planning how to celebrate this popular Mexican-themed holiday.

This recipe, courtesy of Marsha’s Baking Addition, yields approximately 18 cookies.

MEXICAN HOT CHOCOLATE COOKIES

Ingredients

For the Cookies:

• 1-1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cornflour / cornstarch
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1/2 cup unsalted butter, melted
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

For the Sugar Coating:

• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Directions

For the Cookies:

1. Preheat the oven to 350 degrees; line a baking tray with parchment paper or with a silicone mat. Set aside.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, cornstarch, salt and spices. Set aside.
3. Whisk together the butter and sugars until combined. Add the egg and vanilla; mix until combined.
4. Add the dry ingredients and mix until just combined. Fold in the chocolate chips.

For the Sugar Coating:

1. In a small bowl, mix together the sugar and cinnamon.
2. Roll the dough into 1.5-ounce balls (about the size of a small ice cream scoop), roll them in the sugar mixture until evenly coated, then place onto the prepared baking tray.
3. Bake for 10 to 12 minutes or until firm and cracked on top. Allow to cool on the baking tray for 5 to 10 minutes before transferring to a wire rack to cool completely.

Notes: Cookies stay fresh kept in an airtight container at room temperature for up to one week. Cookie dough balls can be kept in the fridge for up to five days, or frozen for up to three months. Bake from frozen.

Recipe courtesy of Marsha’s Baking Addiction

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