---
title: Spiced Mexican Hot Chocolate Cookies
author: Vaughn Vreeland (NYT Cooking)
servings: 24
prep_time: 20m
cook_time: 12m
tags:
  - dessert
  - cookies
  - chocolate
  - spiced
  - holiday
source: NYT Cooking
---

Preheat oven to 350°F (175°C) and line two #baking sheets{} with parchment paper.

In a #heatproof bowl{} set over a pot of simmering water, melt @bittersweet chocolate (60-70%){8%oz} and @unsalted butter{1/2%cup} until smooth; set aside to cool slightly.

In a #medium bowl{}, whisk together @all-purpose flour{1%cup}, @unsweetened Dutch-process cocoa powder{1/3%cup}, @ground cinnamon{1.5%tsp}, @ground cayenne pepper{1/4%tsp} (or ancho chili powder), @baking powder{1%tsp}, and @fine sea salt{1/2%tsp}.

In a large mixing bowl, beat @large eggs{2} and @light brown sugar{3/4%cup} with a #hand mixer{} on high speed until thick, pale, and ribbony, about ~{3%minutes}. Add @vanilla extract{1%tsp}.

Fold melted chocolate mixture into the whipped eggs until combined.

Gently fold in the dry spiced flour mixture and @semi-sweet chocolate chunks{1%cup} until a glossy, fudgy batter forms. Let batter rest for ~rest{10%minutes} to firm up slightly.

Scoop 2-tablespoon balls of dough onto prepared baking sheets, spacing 2 inches apart.

Bake for ~bake{10%to 12%minutes}, until cookie edges are set and tops are crinkled and shiny.

Sprinkle immediately with @flaky sea salt{} and let cool on pan for ~{5%minutes} before transferring to a wire rack.\n