These easy double-chocolate cookies get a sophisticated and spicy flavor makeover with the addition of a Mexican-inspired blend of spices.

Stacks of spiced chocolate, chocolate chip cookies on a cutting board with whole cinnamon sticks on the side.

Thanks to the addition of cinnamon, black pepper, and cayenne these double-chocolate cookies have a unique, Mexican-inspired flavor and a subtle heat. Try them as an after-dinner along with a cup of Mexican coffee.

9 Tips for Better Cookies

  • Measure carefully and follow instructions: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
  • Don’t overmix the dough: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
  • Don’t grease your cookie sheets: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
  • Make your cookies the same size: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
  • Adjust your oven racks: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
  • Let cookie sheets cool between batches: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
  • Don’t overbake: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
  • Transfer baked cookies to cooling racks immediately: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
  • Storing cookies: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.

More Easy Cookie Recipes

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Mexican Spiced Chocolate Cookies

Mexican Spiced Chocolate Cookies

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These easy double-chocolate cookies get a sophisticated and spicy flavor makeover with the addition of a Mexican-inspired blend of spices.

Ingredients

  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon freshly ground black pepper, see notes
  • 1/8 teaspoon cayenne, see notes
  • 3/4 cup semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  • Using an electric mixer on medium-high speed, cream the butter and sugar together until smooth. Reduce the speed to medium, add the egg and vanilla extract and beat until well combined. Set aside.
  • Sift together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, black pepper and cayenne. Add the mixture to the wet ingredients and beat on low until thoroughly combined. Stir in the chocolate chips.
  • Form the dough into 1-1/4 inch balls and place approximately 2 inches apart on the parchment lined sheets.
  • Bake for 11 to 13 minutes, or until cookies are just set in the center. Cool on the sheets for about 3 minutes, then cool completely on wire racks.

Tips for Making This Recipe

Adjust the cayenne and black pepper according to how much heat you like. Our 1/8 teaspoon lends just a little kick without any real heat.
Calories: 115kcal, Carbohydrates: 14g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 119mg, Fiber: 1g, Sugar: 11g, Iron: 1mg
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