These Mexican Chocolate Snickerdoodles offer a delightful twist on a classic cookie, with the rich flavor of cocoa and a hint of spice. Soft and chewy, they’re coated in a spicy cinnamon sugar mixture that adds just the right amount of kick. Perfect for fall baking or holiday gatherings, these cookies are sure to become a favorite for anyone who loves the combination of chocolate, cinnamon, and a little heat!
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for a bit of spice)
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper (optional, for extra spice)
Directions
Make the Cookie Dough
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Add the egg and vanilla extract, and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper (if using).
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.
Form and Coat the Cookies
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar, cinnamon, and cayenne pepper for the coating.
- Shape and Coat Cookies: Scoop out tablespoon-sized portions of dough, roll them into balls between your palms, then roll each ball in the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake the Cookies
- Bake: Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Be careful not to overbake to keep the cookies soft and chewy.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
- Serving: Serve these cookies with a glass of milk or a hot cup of coffee for a cozy treat. The spice makes them a perfect option for chilly days.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If you like them soft, add a piece of bread to the container to help retain moisture.
- Freezing: You can freeze the dough balls before baking. Just place the coated dough balls on a baking sheet in the freezer until solid, then transfer them to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
Helpful Notes
- Adjusting Spice Level: The cayenne pepper adds a subtle warmth, but if you love spice, feel free to increase the amount. Or, omit it entirely for a milder cookie.
- Adding Chocolate Chips: For an extra chocolatey kick, you can fold in 1/2 cup of semi-sweet chocolate chips to the dough.
- Substitute for Cocoa Powder: If you prefer a less intense chocolate flavor, replace half of the cocoa powder with more flour.
Tips from Well-Known Chefs
- For Even Baking: Pastry Chef Claire Saffitz recommends rotating the baking sheet halfway through to ensure even cooking, especially if baking multiple sheets at once.
- Perfect Chewy Texture: Chef Alton Brown suggests slightly underbaking the cookies for a softer center and allowing them to finish setting on the baking sheet.
- Enhancing Flavor: Chef Rick Bayless suggests adding a touch of espresso powder to chocolate desserts to deepen the chocolate flavor without adding coffee taste.
Frequently Asked Questions
1. Can I make these cookies without cayenne pepper?
Yes, you can leave out the cayenne pepper if you prefer a milder cookie. They’ll still be delicious with the cinnamon and cocoa alone.
2. How can I make these cookies gluten-free?
Substitute the all-purpose flour with a gluten-free baking blend that’s designed for a 1:1 replacement.
3. Can I use Dutch-process cocoa powder?
Yes, Dutch-process cocoa powder works well in this recipe and will give a slightly richer color and flavor.
4. How can I prevent the cookies from spreading too much?
Chilling the dough for 15-20 minutes before baking can help control spreading. Ensure your butter isn’t too soft when starting.
5. Can I substitute the butter with another fat?
Yes, you can use margarine or a plant-based butter substitute if needed, though the texture might be slightly different.
6. Can I double the recipe?
Absolutely! Just double all ingredients and bake in batches as needed.
7. How do I make the cookies extra chewy?
Using brown sugar adds moisture, which helps with chewiness. Be careful not to overbake, as this can dry them out.
8. Are these cookies very spicy?
The cayenne adds a subtle warmth. You can control the spice level by adjusting the amount of cayenne or leaving it out entirely.
9. Can I add other spices to these cookies?
Yes, a pinch of nutmeg or ground cloves can complement the cinnamon and chocolate nicely.
10. Can I make the dough ahead of time?
Yes, you can make the dough up to 24 hours ahead and keep it refrigerated. Bring it to room temperature slightly before rolling and baking.
Mexican Chocolate Snickerdoodles bring a delicious twist to a classic cookie. The combination of chocolate, cinnamon, and optional cayenne pepper makes these cookies rich, cozy, and just a bit spicy. Enjoy baking and sharing these flavorful treats!
