OK so I am getting back into the video world with a very appropriate, prim and proper little video about cookies! Mexican Hot Chocolate Snickerdoodles, to be exact. And I blather on about the Aztecs and autumn a bit in the video so I won’t overdo it here. But let me just say that they are one of my absolute favorites in the book, you probably already have all the ingredients, and I hope you make them!
Mexican Hot Chocolate Snickerdoodles
Makes 2 dozen Cookies
A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. Sold?
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
i made them after school yesterday and wow these are amazzzzing im so excited for your cookie book to come out:)
i made these cookies after school yesterday and wow they are amazzzzing im so excited for your cookie book to come out:)
Just finished making a gluten free batch. They didn’t all crackle as pretty as the ones in the picture, but they spread nicely and have a good chewy texture. I shared one with my mom and the cayenne was a little much for her, but I’m sure these could be addictive to me. Something about the spicy sweet combo that is just great.
Finally got around to baking these! And man am I happy I did. They are so amazing! The blog entry: http://newyorkingreen.blogspot.com/2009/10/veganmofo-day-four-mexican-hot.html
The cookie book is sooo on my x-mas list!
I’m eating a still-warm one right now. The cayenne kick after each bite is just to die for. Thanks for this!
OMG These are soooo good. I did not have chocolate extract, so I just doubled-up on vanilla as Isa suggested — while I was at it, I doubled the cinnamon and cayenne (being the spicy girl that I am!). This is such an easy, quick, amazing recipe.
Do you use unsweetened almond milk?
These are in my oven right now. My house smells so damn good! I’ll post some photos tomorrow.
Wow. I love snickerdoodles but I love chocolate more. This is perfect!! AND, in the video, that green huge bowl you use to mix in, I definitely have the exact same one, hahaha. Yummmm, can’t wait to try these. 🙂
photos are posted. this recipe fucking rocks.
I just made these! They turned out wonderfully. They remind me a lot of the chewy chocolate chocolate chip cookie recipe of yours (which has always been a favorite around our household). For those who don’t have parchment paper, I just baked these on an ungreased nonstick baking sheet and they slid right off with no residue. Thanks for posting this Isa, I can’t wait for the book!
I just made these tonight — I’m out of cinnamon since I use so darn much of it, so I used Chinese five spice powder and a few shakes of extra ground ginger. Baked for 9 minutes — they crackled beautifully and have the best spicy chocolate smell! I also used just a pinch of cayenne (about 1/4 tsp.) because these are a gift for a friend and I’m not sure how spicy they like their cookies. Great recipe!
I caved and finally made these, and they are great. GREAT!
Thanks, Isa!
These are by far, the best cookies I have ever eaten. I am not an “eat the entire batch” kind of girl. But these cookies? Good lord they are good. Can’t wait to work my way through the rest of the cookie book.
you are adorable. thanks for keeping my stomach full and mouth happy!
Tried these out tonight. Easy to whip up and oh so tasty. Well done indeed!
Made these twice already.
If you repeat my first mistake and make them too big, they won’t stick to your fingers for easy sugar-to-sheet transfer, and they will spread too thin and into each other. Still delicious, though. Note to self: most people consider walnut size to be the nut only, not the drupe!
I made these in Mexico out of the Mexican almond “drinking” chocolate powder and whatever it is we use instead of cayenne. Holy crap they are chewy and good!
Om nom nom! I just made these cookies and I am in love.
Thank you so so much!
These cookies were the hit of my mom’s work get-together, which apparently was not hurting for deserts. (She requested them, which she never does.) She can’t stop telling me about the various people who liked them. ^.^
OMG these biscuits were so yummy! Thanks for such an awesome recipe. I’m making some with chocolate chunks and chilli pieces for a friend as a Christmas gift 😀 YUM YUM YUM
I made these as Christmas presents for all my friends, and they are SOOO GOOD! Not to mention extremely easy to make, with pretty basic ingredients. All my friends were asking for the recipe, and claiming they weren’t vegan ha!
I made these, they taste great, but are REALLY crispy, what am I doing wrong? They were fine in soymilk, but I’d prefer a chewier rather than crispy hard cookie!
xo
Wow – just made these, and they’re so good! And they were really easy to make, even for someone like me who’s kind of baking-challenged. I did find they cooked a bit faster than I was expecting, and waiting 10 minutes to take them out resulted in very crispy cookies. I think next time I’ll watch them more carefully, and maybe try taking them out at 8 minutes or something. Still, they’re super-delicious, so I’m not about to complain. 🙂
Now I’ve really got to get the book, and the cupcake book, and and and… Well, at least I finally got the Veganomicon (had to start with that one, because I’m a huge Lovecraft geek), so that’s a start.
Elsewhere on the vegan cookies front, I was really pleasantly surprised to find that in my local newspaper’s cookie advent calendar (one recipe per day from Dec 1 to Christmas), they had included a few vegan recipes, plus quite a few more that could easily be made vegan by substituting Earth Balance for butter. So, far from having to work at finding vegan cookie recipes to make for a Christmas potluck I’m going to tomorrow, the hard part was trying to decide between all the ones I’d found! But this one was definitely top priority.
This recipe looks absolutely amazing! I am definitely going to try this out. Thanks!
These were lovely, the cayenne worked perfectly with the sweetness and my mum said these were the best cookies she’s ever had!
I used corn oil instead of canola, as it’s not available in the UK. Fellow Brits: when recipes call for canola, use any vegetable oil which will fit the taste of the recipe, for example, olive oil has a distinctive taste which probably wouldn’t work in a sweet recipe, but would in a savoury recipe.
I also used golden syrup in place of the maple syrup (also not available in the UK), which worked perfectly.
This was the first of your recipes I tried, Isa, and I must say these were absolutely delicious and just simply spot on, even for someone who isn’t easily satisfied with other’s (and his own) culinary exploits – though certainly not due to overly refined tastebuds; just that horrible perfectionism. Well, these were bloomin’ perfect! Thanks!
These are SO good! Yum!!! I followed the recipe to a T, with the exception of adding a little extra cinnamon.
If the cookies don’t come out crackly on top, you probably just pressed them together too much when you rolled them into balls.
They will continue to harden quite a bit as they cool, so take them out of the oven while they’re still pretty soft–8-10 minutes instead of 10-12.
Oh my dear god, these were awesome. And I’m generally not one for chocolate cookies, but when I saw Mexican hot chocolate, I knew I had to try them. And I was not disappointed.
Edit: the cookies will be a different texture if you use baking powder instead of baking soda and will not get as crackly on top.
These were so good and so easy to make with my 2 year old! He did all of the mixing, rolling, and patting! A forgiving dough for toddler hands. Spicy enough for mama, but not too bad for little ones!