Mexican Hot Chocolate Cookies

Ingredients

• 1 cup all-purpose flour
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 ½ teaspoons chili powder
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• ½ cup unsalted butter, (room temperature)
• ½ cup granulated sugar
• ¼ cup dark brown sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 2 tablespoons milk
• ¾ cup milk chocolate chips
• mini marshmallows*, (for topping, optional (see notes))
• flaky sea salt, (for topping, optional)

Steps

1. 1

   In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, chili powder, cinnamon, and salt. Set aside.

2. 2

   In the bowl of a stand mixer (or in a large bowl if using a hand mixer), add the softened butter, granulated sugar, and brown sugar. Beat with the paddle attachment on medium speed until light and fluffy, about 2 minutes.

3. 3

   Scrape down the sides of the bowl, then add the egg, vanilla extract, and milk, and beat until well combined.

4. 4

   With the mixer on low, slowly add in the dry ingredients and beat until combined. The cookie dough will be thick and sticky.

5. 5

   Fold in the chocolate chips until just combined, then cover the bowl with plastic wrap, and chill in the refrigerator for 1 hour or in the freezer for 35 minutes.

6. 6

   When ready to bake, remove the dough from the refrigerator and preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.

7. 7

   Use a heaping 1 tablespoon cookie scoop to portion out the dough, and scoop 8 portions onto each baking sheet for a total of 16 cookies.

8. 8

   Bake cookies for 10-12 minutes until the edges appear set but the middle is still soft.

9. 9

   Remove them from the oven, sprinkle them with a touch of flaky sea salt if desired, and let them cool for 5 minutes.