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Abuelita Hot Chocolate Cookies

These Abuelita Hot Chocolate Cookies blend the comforting flavors of chocolate and cinnamon, making them perfect for any occasion.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder Use a good-quality cocoa for deep chocolate flavor.
  • 1 tsp ground cinnamon Adds that warm, homey note.
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp cayenne or chili powder Optional for heat; brightens the chocolate.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Can control the salt.
  • 1 cups granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tablet Abuelita chocolate, finely grated or melted Can use grated for specks or melted for deeper mix.
  • 0.5 cups chocolate chips Optional for pockets of melty chocolate.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, salt, and cayenne if using.
  3. In another bowl, cream the softened butter and sugar until fluffy.
  4. Beat in the egg and vanilla, then add the finely grated or melted Abuelita chocolate.
  5. Add the dry ingredients and mix until just combined; don't overwork it.
  6. Stir in the chocolate chips if desired.
Baking
  1. Scoop dough into small balls and place on baking sheet, spacing to allow for spreading.
  2. Bake for 9–11 minutes until edges are set but centers are still soft.
  3. Cool cookies on the pan for a few minutes before transferring to a rack.

Notes

For extra sparkle, roll dough balls in cinnamon sugar before baking. For a festive twist, press a toasted marshmallow or a piece of candied orange on top after baking.