Popular Mexican Hot Chocolate Cookies
My abuela birthed seven sons. SEVEN. I was the first grandchild, a girl. Needless to say, I was raised with ZERO humility in her home. “Apaga la luz! Ya llego el sol!” The translation is, “Turn off the light! The sun has arrived!” This was how my abuela welcomed me into her home every holiday season.I would sit on her brown-pegged dining chairs with shiny lacquer, my feet in laced socks and tennis shoes dangling, and she would serve me a cup of Popular hot chocolate. The gritty chocolate sugar crystals were fantastic. The way the fat from the thick whole milk layered itself on the top was a dream come true for every taste bud I’ve been gifted. I became curious about food and flavors at a very young age, and forever deep-rooted in my food memory bank is the first time I smelled Mexican vanilla. With my bare toes gripping the rubber of the step stool and my shoulders barely grazing the countertop, my mom held the dark bottle up to my nose. Even as a young child I remember wondering how something could smell so good that it felt as if I was tasting it, too. With my newfound fascination, baking in my home became a roaring force especially at Christmastime. Flour and sugar would powder my hair and my nose. I would sneak frequent handfuls of chocolate chips and then carefully select the right Christmas baggie. My favorite time. Hands down, favorite childhood memory. I am thrilled to share this delicious recipe that combines three kinds of chocolate and is sure to transport you back to your sweetest childhood holiday memories in your abuela’s kitchen.
Ingredients
- 1 9- ounce (255-gram) package Popular Authentic Mexican Chocolate
- ¼ cup (59 milliliters) heavy whipping cream
- ¾ cup (94 grams) all-purpose flour
- ¼ cup (21 grams) Dutch processed cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon (1.4 grams) salt
- 5 tablespoons (72 grams) unsalted butter, softened to room temperature
- ¾ cup (150 grams) packed light brown sugar
- ¼ cup (50 grams) granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon (4.9 milliliters) pure vanilla extract
- ¾ cup (135 grams) semi-sweet chocolate chips
Instructions
- In a medium saucepan on low heat, slowly mix heavy whipping cream with Popular chocolate beverage until completely melted. Stir continuously and remove from heat immediately once the chocolate is dissolved. Set aside.
- In a medium mixing bowl, whisk together flour, Dutch processed cocoa powder, baking powder and salt. Set aside.
- In a separate medium mixing bowl, cream together butter, brown sugar, sugar, eggs and vanilla. Add cooled Popular chocolate mixture.
- Combine both dry and wet ingredients and refrigerate the dough for 30 minutes to 1 hour.
- Heat oven to 350° F. Grease cookie sheet and line with parchment paper. Using a cookie scoop, create and place balls of dough on sheet, about 12 per sheet.
- Bake for 11 to 12 minutes max. It is very, very important to not overbake these cookies. If they don’t look baked at 12 minutes, trust me, still take them out and let them sit a while on the baking sheet before transporting them to a cooling rack or parchment paper. If these directions are followed, these cookies will have the consistency of an awesome chewy brownie.