Mexican Hot Chocolate Cookies

Name: Mexican Hot Chocolate Cookies
Cook time: 12 min
Yield: 24 cookies
Ingredients: 0.75 cup butter; 2 oz unsweetened chocolate; 1 cup packed brown sugar; 0.25 cup light corn syrup; 1 each egg; 2 cup all-purpose flour; 2 tsp baking soda; 1.5 tsp ground cinnamon; 0.25 tsp salt; 0.5 cup confectioners' sugar

Kelsey Dimberg · tasteofhome.com · 2018 · Original Recipe

A little bit sweet and a little bit spicy, this Mexican hot chocolate cookie recipe is every bit as cozy as a cup of cocoa. Here's how to make these chewy, chocolaty cookies.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

balancedclassic

Ingredients

butter(cubed)0.75 cup (170g)

unsweetened chocolate(chopped)2 oz (57g)

packed brown sugar1 cup (140g)

light corn syrup0.25 cup (82g)

egg(room temperature)1 each (50g)

all-purpose flour2 cup (250g)

baking soda2 tsp (12g)

ground cinnamon(divided)1.5 tsp (5g)

salt0.25 tsp (1g)

confectioners' sugar0.5 cup (70g)

Total dough weight837g

Process

Mixing: melted butter
Butter: melted
Eggs: whole
Bake Temp: 350°F (177°C)
Bake Time: 10-12 min
Chill: 60 min
Yield: ~24 cookies
Sheet Prep: greased

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 2.1. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.47 (49th percentile)

Flour:Sugar1.13 (39th percentile)

Brown:White Sugar0 (19th percentile)

Egg:Flour0.20 (36th percentile)

Chocolate:Flour0.23 (10th percentile)

Fat %20.3 (89th percentile)

Sugar %26.5 (88th percentile)

Hydration0.20 (28th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.47

Flour:Sugar

1.13

Brown:White Sugar

Egg:Flour

0.20

Chocolate:Flour

0.23

Fat %

20.3

Sugar %

26.5

Flour %

29.9

Hydration