Mexican hot chocolate whole grain cookies

The cookies I’ve discovered on this site, which is filled with lots of amazing and most diverse recipes. Making butter chocolate cookies was something very new to me, something I’ve never done before. Or perhaps just can’t recall it. After giving it a try, I can tell that everybody would love these spicy, chocolaty, soft and chewy cookies (kids is an exception, spicy aftertaste will soothe a cup of milk though:)). My main “deviations” in this recipe were whole grain flour, less chocolate and more pepper:) For a greater effect, you can roll each cookie in sugar-cinnamon or sugar-cinnamon-pepper mixture to coat:)
Happy baking!:)

Makes about 3 dozen of cookies


200 g butter
2 cups (300 g) whole grain wheat flour (or spelt)
1 egg, room temperature
1 cup (150 g) dark brown sugar
1/2 cup unsweetened cocoa powder
1/2 tsp cayenne/chili pepper, powdered
2 tsp cinnamon
1 tsp salt
2 tsp vanilla sugar
1 tsp baking soda
1 1/2 cups (150 g) bitter and semi-sweet chocolate, chopped


Preheat the oven to 180°C/350°F. Line cookie sheets with parchment paper.

In a medium bowl, sift together the flour, cocoa, cinnamon, pepper, vanilla and soda.
In a separate bowl, beat the butter with brown sugar and salt on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until well combined. Reduce speed to low and beat in flour mixture until just incorporated. Stir in chopped chocolate (or chocolate chips).

Dusting heaping tablespoon with powdered sugar, cocoa powder or flour, form balls of dough (I used powdered sugar). Place them 2 inches/5 cm apart on baking sheets. Bake until cookies are set in center and begin to crack, 11 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Store in a cookie container.



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