“Mexican” Triple Chocolate Cookies

As one of my colleagues is Mexican, we celebrated Grito de Dolores or Mexico’s Independence Day earlier this month. September 16 is a date commemorated annually as the start of the Mexican War of Independence.

Mexican Chocolate Cookies

My contribution to the celebration were these “Mexican” triple chocolate cookies. The Mexican part of this confection remains in quotation marks because I dare not claim any authenticity for this recipe – it’s my gringo impression of the foods of Mexico, which in this case are chocolates and spices.

These cookies are not a mindblowingly original recipe, but they’re definitely very good. In essence, just take any of your favourite chocolate cookies recipes (I used a slightly tweaked version of this one) and add cinnamon and cayenne pepper. Oh, and make sure to use the best chocolate bar and cocoa powder you can find, or else any Mexican will go mucho loco on you!



125g unsalted butter, softened
125g dark chocolate (at least 70% cocoa solids)
100g brown sugar
60g caster sugar
1/2 tsp salt
1 egg
140g all-purpose flour
40g cocoa
1 tsp ground cinnamon
1/4 tsp chile powder or cayenne pepper (opt.; or add more if you want!)
1 tsp baking soda
350g chocolate chips (semi-sweet or whatever you prefer; I like to use mini chips for a more even distribution)

Makes about 4 dozen cookies.


Step 1: Preheat your oven to 175°C (350°F). Line your sheet pans with baking paper.

Step 2: Melt the chocolate in a microwave in 30-second intervals so you don’t burn it. Stir between each interval. Let the melted chocolate cool.

Step 3: Cream the butter and sugars. Beat in the egg and salt until the mixture is light and fluffy. Add the melted chocolate and mix in.

Step 4: Sift in the flour, cocoa, cinnamon, cayenne pepper, and baking soda, and mix those in.

Step 5: Stir the chocolate chips into the dough.

Step 6: Roll tablespoon-portions of the dough into balls and place them on the sheet pan about 2 inches apart. Flatten each dough ball slightly with your thumb. Alternatively, you can use a disher/small ice cream scoop to help portion out and shape the dough. Bake each tray for 15 minutes.


I got a stamp of approval from my Mexican colleague, so you can be sure these cookies are muy bueno!

¡Viva México!



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