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I don’t have a sweet tooth, despite being a complete chocolate-lover as a kid. I really think I ate so much of the stuff back in the day that it doesn’t really do it for me any more.

What I do love is when chocolate is paired with something unexpected. The combination of chocolate and spices, for instance, is a real fav. I love the way the different tastes meld together and create a rich, interesting sensation that is a million miles from your average block of chocolate.

I was inspired by a recipe for Mexican hot chocolate cookies on the lovely Butterlust blog and immediately felt the need to bake them.

They aren’t spicy, just full of flavour. Miss 8 especially enjoyed them.

GATHER:

2 1/4 cups all-purpose flour

1/2 cup Dutch-processed cocoa powder

225 grams unsalted butter, diced, at room temperature

3/4 cups sugar plus another quarter, divided

2 eggs

2 teaspoons vanilla

2 teaspoons cinnamon

1/2 teaspoons chilli powder

1/4 teaspoon cayenne pepper

1 cup chocolate chips

LET’S GET TO IT:

Preheat oven to 180 degrees and line two baking sheets with non-stick baking paper.

How funny I was a chocoholic as a kid and a teenager and now I wouldn’t give you a thank you for chocolate!!
You cookies though… YUMMMY I do like a nice cookie with my coffee.
Thanks so much for sharing,
Julie
Gourmet Getaways