Mexican Hot Chocolate Cookies

My daughter’s downtown Deli has been open for almost five years. When Cinco de Mayo occurs she has an idea as how to celebrate both the day and her five year mark. Last year, I found two good recipes to use; Double Feature Cupcakes with Mexican Chocolate Frosting, and the other was Aaron Sanchez Mexican Brownies. The Mexican Brownies were a big hit and usually are available all year long at the Deli.

This year, I looked for another recipe for something special for Cinco de Mayo and found a delicious cookie recipe…Mexican Hot Chocolate Cookies. I tried it out at home and made a double recipe of these cookies. Wow…they were delicious. I asked my friend, who is a cookie connoisseur to sample one of the cookies. She tasted it and said that it was the best cookie that she had ever tasted. Coming from her, I knew it was good. My daughter, the chef also tried it and decided that it was delicious and is going to use the recipe.

The recipe itself uses bittersweet chocolate, flour, sugar, cinnamon, baking powder, salt, black pepper, chili powder, sugar, butter egg, vanilla extract, and honey. The secret to the cookies softness is adding a few chocolate chips to the center of the dough and rolling it into a ball, placing it on the cookie sheet, and baking.

The cookies need to bake at 350 degrees for 10 minutes, or until the appearance of the cookies change and the surface appears crackled. Remove from the oven and cool.

Powder sugar can be sprinkled on the top after the cookies cool. For the sample cookies, I used a gold sanding sugar. Instead, when I make the cookies for the Deli, I am going to use sanding sugar and sprinkling it on the cookies before I bake them.

These cookies are soft and chewy and the chocolate chips in the center of the cookie make it taste even better.

If you are around Erin’s Deli on Cinco de Mayo, stop in for a free Mexican Hot Chocolate Cookie…it’s on the house!