NYT’s Mexican Hot Chocolate Cookies Recipe

This isn’t just any cookie recipe. Inspired by the traditional flavors of Mexican hot chocolate, known for its rich cocoa paired with cinnamon and a hint of spice, this NYT’s Mexican Hot Chocolate Cookies offers a unique twist on the classic chocolate treat. Each bite is a harmonious blend of sweet and spicy, with soft marshmallow surprises that make your taste buds dance.

How to make NYT’s Mexican Hot Chocolate Cookies

NYT’s Mexican Hot Chocolate Cookies is a popular recipe that blends the rich, comforting flavors of traditional Mexican hot chocolate into a cookie form. The recipe typically features a combination of warm spices like cinnamon, chili powder, and sometimes cayenne, which give the cookies a bit of heat and a deep, aromatic flavor.

Ingredients:

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• ½ cup cocoa powder, unsweetened
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• A pinch of cayenne pepper or chili powder (adjust to taste)

Wet Ingredients:

• ½ cup unsalted butter at room temperature
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract

For the Chocolate:

• 1 cup semi-sweet chocolate chips or chunks
• ½ cup mini marshmallows or large marshmallows cut into pieces

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper. This not only combines them but also helps to aerate the mixture.
3. Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes.
4. Add Eggs and Vanilla: Mix in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet, mixing until just combined. Be careful not to overmix.
6. Fold in Chocolate: Gently fold in the chocolate chips or chunks until evenly distributed throughout the batter.
7. Prepare Dough Balls: Scoop the dough into balls, about 2 tablespoons each, and place them on the prepared baking sheets, spacing them apart.
8. Add Marshmallows: Press a few mini marshmallows into the top of each dough ball, or insert a piece of a larger marshmallow into the center and gently re-roll to encase it.
9. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set but the center is still soft.
10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Tips for Perfect Cookies:

• Spice Level: Adjust the amount of cayenne pepper or chili powder based on your preference for spice. Start small; you can always add more.
• Chill the Dough: If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes before scooping.
• Uniform Size: Use a cookie scoop to ensure uniform size and even baking.
• Don’t Overbake: It’s crucial not to overbake the cookies, especially with the marshmallow filling, to keep them soft and gooey. After removing them from the oven, they’ll continue to set on the baking sheet.
• Cooling Time: Allow enough cooling time on the baking sheet to prevent the cookies from breaking apart when transferring them to a wire rack.

What to serve with

Serving NYT’s Mexican Hot Chocolate Cookies—rich, chocolaty confections with a hint of spice and gooey marshmallow—opens up delightful pairing possibilities. The essence of these cookies lies in their complex flavors and textures, which allow them to be matched with various beverages, desserts, and even savory accompaniments to enhance your culinary experience.

Beverages

• Warm Beverages: Hot chocolate or coffee are classic choices that can complement the cookies’ chocolate notes. Consider spicing up your hot chocolate with a dash of cinnamon or a pinch of chili powder to echo the cookies’ flavors. A well-brewed espresso offers a robust contrast to the sweetness of the cookies, balancing each bite.
• Cold Milk: Sometimes, nothing beats the classic pairing of cookies and cold milk. The creaminess of the milk juxtaposes the spiciness and rich chocolate, creating a harmonious balance on the palate.
• Spiced Wine: For a sophisticated twist, serve the cookies with a glass of spiced wine. The warming spices of the wine, such as cinnamon, clove, and star anise, will complement the NYT’s Mexican Hot Chocolate Cookies spice notes.
• Mezcal or Añejo Tequila: For an adult indulgence, a small glass of mezcal or añejo tequila pairs beautifully. The smokiness of mezcal or the oaky richness of aged tequila can add a new layer of complexity to the NYT’s Mexican Hot Chocolate Cookies flavor profile.

Ice Cream and Sorbets

• Vanilla Ice Cream: A scoop of vanilla ice cream alongside or atop a warm Mexican Hot Chocolate Cookie creates a mesmerizing contrast between the cold, creamy ice cream and the warm, spicy NYT’s Mexican Hot Chocolate Cookies.
• Cinnamon Ice Cream: Pair the spicy notes of the cookies with cinnamon ice cream. The additional cinnamon flavor bridges the cookie and the ice cream for a cohesive taste experience.
• Coffee Ice Cream: For a play on mocha flavors, coffee ice cream forms a perfect duo with the chocolatey cookies, intensifying the rich, deep cocoa notes while introducing a refreshing coffee accent.

Desserts

• Whipped Cream and Berries: For a lighter accompaniment, serve the cookies with a dollop of freshly whipped cream and a side of mixed berries. The acidity and sweetness of the berries add a refreshing contrast to the dense, spicy cookies.
• Chocolate or Caramel Sauce: Drizzling a bit of chocolate or caramel sauce over the cookies can amplify their decadence. This is particularly enjoyable when the cookies are served warmly, allowing the sauces to meld seamlessly with the soft cookie texture.

Savory Pairings

• Cheese Board: Pair the cookies with a selection of cheeses for an unexpected savory twist. Choose cheeses with nutty profiles, such as aged Gouda or Manchego, to complement the chocolate and spice of the cookies. Add some fruit and crackers for a complete cheese board experience.
• Spiced Nuts: For a cohesive yet varied snack pairing, a bowl of spiced nuts, particularly those with a hint of cinnamon, cayenne, or cocoa, can accompany the cookies. The texture contrast between the crunchy nuts and the soft, chewy cookies is particularly enjoyable.

Ingredients Substitutes

When making the New York Times’ Mexican Hot Chocolate Cookies, you might need substitutes for some ingredients, either due to dietary restrictions, allergies, or simply because you don’t have them on hand.

For Chocolate

Original Ingredient: Semi-sweet or dark chocolate.

Substitutes: You can opt for dairy-free dark chocolate chips or chunks for a different flavor profile or dietary reasons. If the recipe calls for cocoa powder, an equal amount of carob powder can work for those avoiding caffeine. Note that carob is naturally sweeter and less bitter than cocoa.

For Butter

Original Ingredient: Unsalted butter.

Substitutes: If you’re dairy-free, you can use the same amount of coconut oil (for a slight coconut flavor) or a vegan butter substitute, like margarine that doesn’t contain animal products. Keep in mind the substitution may slightly alter the taste and texture.

For Eggs

Original Ingredient: Eggs.

Substitutes: To replace one egg, you can use ¼ cup of unsweetened applesauce, ¼ cup of mashed bananas, or commercial egg replacements. Another option is a “flax egg” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit until it thickens). This might make the cookies slightly denser or chewier than with real eggs.

For Flour

Original Ingredient: All-purpose flour.

Substitutes: For a gluten-free version, use a gluten-free flour blend designed to replace all-purpose flour at a 1:1 ratio. Note that textures can vary slightly, and some blends already include xanthan gum which helps mimic the texture of gluten.

For Sugar

Original Ingredient: Granulated or brown sugar.

Substitutes: For a refined sugar-free version, coconut sugar can be used in a 1:1 ratio but may affect the cookies’ moisture level and flavor, giving them a caramel-like taste. Agave syrup or pure maple syrup can also be used but might require adjustments to dry ingredients to accommodate the extra liquid.

For Spices (Cinnamon and Cayenne Pepper)

Original Ingredient: Ground cinnamon and cayenne pepper.

Substitutes: For cinnamon, an equal amount of allspice or nutmeg can provide a warm, spicy sweetness, though the flavor profile will change slightly. If out of cayenne pepper, a pinch of chili powder or even smoked paprika (for a smokier taste) can be used, adjusting for heat preference.

For Baking Powder

Original Ingredient: Baking powder.

Substitutes: If you’re out of baking powder, you can make your own for this recipe by mixing ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar to equal the leavening power needed per teaspoon of baking powder.

Final Thoughts

By adhering to these steps and tips, you’ll recreate the essence of the NYT’s Mexican Hot Chocolate Cookies in your own kitchen. This deliciously spiced and comforting treat is ideal for chilly days.

More Baking Recipes:

• Chocolate Fudge Recipe with Marshmallow Fluff
• White German Chocolate Cake with Cheesecake Center Recipe