Small Batch Mexican Chocolate Chunk Cookies
These small batch cookies are a cozy treat infused with rich chocolate, cinnamon warmth, and a hint of spice, perfect for satisfying late-night cravings without the temptation of leftovers.
Servings: 8 cookies
Calories: 150kcal
Ingredients
Main Ingredients
- 1 stick Unsalted butter (softened) Should be softened, not melted.
- 1/2 cup Granulated sugar Use a mix of granulated and brown sugar.
- 1/4 cup Brown sugar Adds moisture and chew.
- 1 large Egg yolk Only one yolk is needed for this batch.
- 1 teaspoon Vanilla extract Enhances the flavor.
- 1 cup All-purpose flour Can be substituted with gluten-free flour.
- 1/2 teaspoon Baking soda Helps cookies rise.
- 1/4 teaspoon Salt Enhances sweetness.
- 1/2 cup Dark chocolate chunks Use quality chocolate for best results.
- 1 pinch Ground cinnamon Adds warmth.
- 1 pinch Cayenne or chipotle powder Optional for a hint of heat.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Mix in the egg yolk and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and cayenne or chipotle powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dark chocolate chunks.
- Chill the dough for at least 20-30 minutes.
Baking
- Scoop tall mounds of dough onto a lined baking sheet.
- Bake for 9-11 minutes, until edges are set but centers are still soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies are best enjoyed fresh out of the oven. You can freeze the dough and bake as needed. For variations, consider adding nuts, espresso powder, or even rolling the dough in cinnamon sugar before baking.