Adapted from Baker’s Brigade Chewy Mexican Hot Chocolate Cookies
I call these Chocolate Devil cookies because of the spice and heat along with the chocolate. The espresso deepens the chocolate flavor. I also like to use red sparkling sugar on them. These would be great for Valentine’s Day, but I like them anytime! They go so well with a cup of coffee or hot chocolate!
Notes and Suggestions:
This is a relatively quick and easy cookie, though you do need to chill the dough before shaping and baking. You can make the dough ahead of time and then bake when needed. You can also easily freeze the shaped dough (after rolling in sugar) and bake them as needed. The original recipe called for less cinnamon and cayenne pepper, but I felt it really needed more spice, so I added more. Maybe that is the difference between a Mexican Hot Chocolate and a Chocolate Devil? I also added two packets of Starbucks Via, though you could use an available finely ground espresso.
First, melt the butter, then add the molasses and cocoa. I prefer to use a mixer, but these can easily be stirred by hand and the dough is very forgiving.
Then, add the sugar, egg, vanilla, cinnamon, and cayenne pepper. In a separate bowl, combine the flour, baking soda, and salt. Then, add the dry ingredients to the butter sugar mixture.
Cover bowl with plastic wrap and place in the refrigerator for one hour or up to three days.
When ready to bake, remove from refrigerator, and shape into balls. I use a small cookie scoop to make sure the cookies stay the same size, but you don’t need to. Mix red sparkling sugar with sugar. I do the same thing when making Snickerdoodles for Christmas.
Roll the cookies in red sparkling sugar and sugar mixture. Place on cookie sheet. I prefer to use parchment paper on my cookie sheets for easy cleanup and to prevent any sticking.
Bake at 350 degrees F for 10-12 minutes. Let cool on cookie sheets for 2-3 minutes and then move to a cooling rack to cool completely.
Spicy Chocolate Devil CookiesCourse: DessertDifficulty: Easy
Chocolate cookies with espresso, cinnamon and cayenne adds some spicy heat to a chewy chocolate cookie
3/4 cup butter, melted ( 1.5 sticks)
1/2 cup cocoa powder
2 TBSP molasses, unsulphured
1 cup sugar
1 large egg
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp cayenne pepper
1 1/2 cup all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/4 cup red sparkling sugar
1/4 cup sugar (for rolling cookies)
- In a large bowl, or the bowl of a mixer, combine melted butter, molasses, and cocoa powder.
- Add sugar, egg, vanilla, cinnamon, and cayenne pepper.
- In a small bowl, combine flour, baking soda, and salt. Then add dry ingredients to large bowl.
- Cover bowl with plastic wrap and refrigerate for 30 minutes or up to three days.
- When ready to bake, preheat oven to 350 degrees F. Shape dough into small balls (can use a cookie scoop to keep cookies the same size). Combine red sparkling sugar and sugar and roll balls into mixture.
- Place cookies two inches apart on ungreased cookie sheet. You may also use parchment paper.
- Bake cookies for 10-12 minutes until cookies are puffed and cracks have formed.
- Let cool on cookie sheet for 2-3 minutes then remove to cool completely on cooling racks.
- You may freeze shaped cookie dough ahead of time (after having rolled in sugar). When baking, simply add 2-3 additional minutes to bake time.