In My Kitchen: Mexican Hot Chocolate Cookies

If you’re like me and you’ve always preferred Abuelita hot cocoa mix over regular Nestle, or Spanish mochas over regular mochas, this recipe is for you.

Cinnamon and Nutmeg “spice” up these classic chocolate cookies and make for a delightfully light, crinkly texture.

You’ll need:

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened Dutch-processed cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon nutmeg


1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and set aside.

2. In a large bowl, sift together flour, cocoa powder, cream of tartar, baking soda and salt.

3. In the bowl of a stand mixture fitted with the paddle attachment, beat the butter and sugar on medium-low speed to combine. Increase the speed to high and beat, scraping down the sides of the bowl as needed, until the mixture is light and creamy (about 1 minute).

4. Reduce the speed to medium-low and add eggs one at a time, beating well on medium-high after each addition.

5. Reduce the speed to medium-low and add the flour mixture, a little at a time, until combined.

6. Reduce the speed to low and add in chocolate chips. Mix to combine.

7. In a small bowl, stir together granulated sugar, cinnamon and nutmeg.

8. Form two tablespoons of the cookie dough into a 1-inch ball and roll it in the Cinnamon Sugar topping. Place the ball on the parchment paper-lined cookies sheet, spacing them 3 inches apart (you will need to bake the cookies in batches as they will expand).

9. Bake the cookies until they’ve flattened and just set, 10-12 minutes, rotating the pan halfway through baking.

10. Remove the pan from the oven, transfer cookies to a wire rack and let cool completely before serving.

Source: Adapted from a recipe by Danny Trejo’s Tacos

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