Mexican Hot Chocolate Cookies
serves 10
These cookies taste like a cup of spicy Mexican hot chocolate. You can find golden syrup in the British food section of your grocery store, or subsitute corn syrup.
Read more about this recipe at Coconut & Lime.
3 1/2 tablespoons butter, melted
1 cup sugar
1/4 cup golden syrup (or corn syrup)
1/3 cup unsweetened applesauce
2 teaspoons cinnamon
2 teaspoons cayenne pepper
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1 1/2 cups flour
prep: 15 minutes
total: 30 minutes
4 cookie sheets
parchment paper
large mixing bowl
small bowl
whisk
wire racks
1. Preheat oven to 350F. Line 4 cookie sheets with parchment paper.
2. In a large bowl, beat together the butter and sugar. Slowly stream in the syrup and then the applesauce. Mix until well-combined and fluffy.
3. In a small bowl, whisk together the cinnamon, cayenne, black pepper, salt, baking powder, baking soda, cocoa and flour. Slowly add to the fluffy batter and beat until well-combined.
4. Drop tablespoonfuls of the batter onto cookie sheets, leaving enough space between them so that you have about 6 cookies per sheet. Bake 12 minutes. They should look "set" but slightly shiny.
5. Remove to wire racks and cool.
