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Spicy Chocolate Cookies for Cinco De Mayo

Spicy Chocolate Cookies for Cinco de Mayo | Columbia SC Moms BlogEvery year on the 5th of May, tacos and salsa take over the country.

Cinco de Mayo, the day we celebrate the Mexican holiday commemorating the country’s victory at The Battle of Puebla, is also the day for really great food. Any and all menu items of Mexican origin-authentic or not-are fair game and the smell of cilantro and roasted tomatillos is practically everywhere. My family eats Mexican food fairly often, so this year I wanted to do something a bit different than the norm. 

I ran this idea past my kids and they LOVED the thought of spiced chocolate cookies. I occasionally add cinnamon to their hot chocolate so they were completely on board with a cookie version. And who wouldn’t be? Rich, fudgy cookies with just a hint of heat; these are the real deal. 

Spicy Chocolate Cookies via the Columbia City Moms BlogSpicy Chocolate Cookies
Recipe via Brittany’s Pantry

These are wonderfully chewy without being cake-y. Kind of like a sturdy, round brownie. Obviously you can adjust the spice level to your liking as everyone prefers different levels of heat.  

5 oz UNsweetened chocolate, chopped
1/2 c (1 stick) of butter
1 c brown sugar
1/2 c sugar
1 tsp vanilla
2 eggs
1 c all purpose flour
1/2 c cocoa powder
1/2 tsp baking soda
1 T of cinnamon
1/2 tsp of chili powder
1/4 tsp cayenne
1/4 tsp of black pepper
1 c mini chocolate chips

Preheat the oven to 325 degrees. Put the chopped chocolate and butter into a medium glass bowl and microwave in 30 second intervals, stirring between each time until just barely melted. Set aside.

In the bowl of an electric mixer, combine the sugars, vanilla and eggs until smooth. With the mixer on low, slowly add the melted chocolate and combine. Scrape the bowl until the chocolate is all incorporated. Add the dry ingredients and mix just until combined. Add the chocolate chips. Scoop by rounded teaspoonfuls onto a lined or greased sheet pan and bake for 11 minutes. Cool slightly before removing to a cooling rack. This recipe makes exactly 3 dozen and these freeze wonderfully. Otherwise keep sealed in a container at room temp for up to three days.

What are YOUR plans for Cinco de Mayo?

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