Cookies, Sweet Snacks

Mexican Hot Chocolate Cinnamon Chip Cookies

I apparently am still enthralled with cinnamon chips. It started in the fall — apparently autumn is a cinnamon season when I could even still find cinnamon chips in the shops — but now that I have a huge stash of them, I am trying out all sorts of things. To wit, these spicy chocolate cookies with cinnamon chips. They smelled amazing whilst baking and taste even more amazing. A bit spicy (with chili powder in the almost-brownie like batter) and lots of cinnamon. Yum.

12 ounces (1 package) semisweet chocolate chips
1 cup all-purpose flour
1 cup dark brown sugar
6 tablespoons butter
3 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1 teaspoon salt
3 eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup cinnamon Chips
1 cup semi-sweet Chocolate Chips

Preheat oven to 350F. Line cookie sheets with silpat or parchment paper.

In a metal bowl set over a pot of simmering water (or a double boiler), melt together chocolate and butter, mix until smooth. Allow to cool slightly. In a large bowl, beat together eggs, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate. Mix in dry ingredients and spices until just combined. Stir in the cinnamon and remaining semi-sweet chocolate chips. Drop tablespoons of dough evenly placed about 1 1/2 inches apart onto the lined cookie sheet. Bake, until cookies are crackly, about 12 minutes. The cookies should still be soft. Do not over bake.

Cool on sheets until about mostly cool then carefully transfer the cookies to racks to cool completely.


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