Double Chocolate Mexican Hot Coco Cookies

These double chocolate cookies are kicked up with a hit of cayenne pepper, perfect to finish off any Cinco De Mayo feast!

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So it’s sunny and bright today but in typical Alberta fashion this past weekend it snowed!!! It’s almost May and I know, I know snow happens often May in Alberta, but for some reason, it’s still always really shocking especially when it was sunny and beautiful the week before and people were talking about starting to get their yards ready for summer.

So since it’s almost May it’s totally Cinco De Mayo time which always means a little bit of spice. It’s always easy to add spice into your savour dishes but often times the sweet ones get left behind, except for Mexican Hot Chocolate.

That hit of cayenne is the perfect kick with chocolate and translated perfectly into these cookies. The double chocolate gives an extra rich flavour and the slight burn of the cayenne give a surprise that you don't expect.

so if your hosting a Cinco de Mayo party with weekend finish it off with these little treats, your guests will love you for it!

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prep time 15 minutes

cook time 12 minutes

total time 27 minutes

servings 12 - 14 cookies


Ingredients

1/4 cup brown sugar

1/4 cup dark chocolate

1 tsp cayenne pepper

1/2 cup brown sugar

1 tsp vanilla

1 egg

1/2 tsp baking soda

2/3 cup flour

pinch of salt

1/2 cup chocolate chips

Instructions

Preheat oven to 350. In a small saucepan add in butter and melt. Remove from heat then add in finely chopped dark chocolate and stir until chocolate is completely melted and incorporated into your butter.

Pour butter/chocolate mixture into a medium bowl then add in cayenne, brown sugar, and egg and beat to combine.

In a small bowl combine baking soda, flour and salt. Stir then add 1/2 of mixture into the dough and stir using a wooden spoon. Add remaining flour and stir then add in chocolate chips and mix until they are evenly distributed.

Bake for 9-12 minutes then allow to cool on a cooling rack.

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