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Mexican Hot Chocolate Cookies
Kelsey Dimberg · tasteofhome.com · 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.
3
chewiness
2
crispiness
1
cakeyness
3
thickness
3
spread
3
richness
3
sweetness
3
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 weight836g
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 60 min
- Yield
- ~2 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 3.2. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.47 (50th percentile)
Flour:Sugar1.13 (34th percentile)
Brown:White Sugar999 (93th percentile)
Egg:Flour0.20 (36th percentile)
Chocolate:Flour0.23 (13th percentile)
Fat %20.3 (85th percentile)
Sugar %26.5 (90th percentile)
Hydration0.20 (29th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.47
Flour:Sugar
1.13
Brown:White Sugar
999
Egg:Flour
0.20
Chocolate:Flour
0.23
Fat %
20.3
Sugar %
26.5
Flour %
29.9
Hydration
0.20