Mexican Coconut Hot Chocolate Cookies | The Best Recipes

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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."

Ingredients :

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tablespoon instant coffee granules
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 tablespoon ground cinnamon
• 1 teaspoon cayenne pepper, or more to taste
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon chili powder
• 1 cup sweetened flaked coconut (optional)
• 2 cups milk chocolate chips

Instructions :

Prep : 15M	Cook : 48M	Ready in : 40M

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
• 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.
• Drop batter by teaspoonfuls onto ungreased baking sheets.
• 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.

Notes :

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