Description
Mexican Hot Chocolate Brownie Cookies are the perfect combination of brownies and cookies with the added flavors of cinnamon and nutmeg! With chewy edges, fudgy centers, crinkly tops, and decadent flavors, these brownie cookies are absolute perfection!
Ingredients
Scale
- 113 gm (1/2 cup) unsalted butter, cut into 8 pats
- 7 oz. (200 gm) high-quality dark or semisweet chocolate, chopped*
- 1/2 teaspoon espresso granules (optional, but highly recommended)
- 250 gm (1 1/4 cups) granulated sugar
- 60 gm (1/4 cup, firmly packed) light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 125 gm (1 cup, spoon and leveled) all-purpose flour
- 12 gm (2 tablespoons) natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Flakey salt for topping
Instructions
- Preheat the oven to 350°F, and line 2 large baking sheets with parchment paper.
- Place the butter, chopped chocolate, and espresso granules in a heatproof bowl set over a pot filled with 2″ of simmering water, being sure that the water doesn’t touch the bowl with your ingredients. Heat, stirring constantly, until melted and smooth. Remove from the heat and set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, add the sugar, brown sugar, eggs, and vanilla. Beat on high speed for 6 minutes; the mixture will be pale and thickened.
- Next, turn the mixer down to low speed and, with the mixer running, pour the slightly cooled chocolate mixture into the mixing bowl in a steady stream. Increase the mixer to medium speed and continue to mix until the chocolate is fully incorporated into the batter.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, kosher salt, ground cinnamon, and nutmeg. Add the dry ingredients to the batter and gently fold in by hand using a rubber spatula, just until incorporated and no more pockets of flour are visible. Be careful not to overmix.
- Using a #24 spring-loaded cookie scoop (holds a little more than 2 1/2 tablespoons of batter), scoop the batter onto the prepared baking sheets, spacing about 3″ apart. Sprinkle with flakey salt, if desired. Bake for 9 to 11 minutes, until the edges and tops are set. Allow to cool on the baking sheet for 15 minutes before removing the cookies to a wire rack to cool completely.
Notes
*Chocolate: I use 70% chocolate for these cookies
Storage: Keep cookies in an airtight container at room temperature.