You know what a nice problem is? Having to decide on an appropriate title for a post on a cookie that is both a Mexican hot chocolate cookie and a double chocolate cookie. Is it double Mexican hot chocolate? Mexican double hot chocolate? Mexican hot double chocolate? NOBODY KNOWS.
Don’t even get me started on where to throw in the “hazelnuts” part.
See, I’d go with “completely awesome, classic yet interesting rich, deep chocolate-nut combination, toasty and elegant and warm with cinnamon and a slight cayenne kick AND ALSO CHEWY” but that’s an SEO nightmare. And it would give you a headache.
The internet, friends: it works with us, not against us. I’ll just rely on the photos to drive the “lots of chocolate up in here” message home… Food blogs have pictures for a reason. I’m told.
Good thing, too, that hazelnuts are also very pretty. They’re much more than pre-Nutella, and I’m especially fond of them. I’d be lying if I said this wasn’t at least in part because they are, in my opinion, super underrated. When I see them in every grocery store I visit, I’ll shut up. My work (at least in my mind) will be done. Until then… INTO THE COOKIES THEY GO.
The sugar here is all brown sugar. White sugar is not your friend if you are trying to make a chewy cookie, and I am always trying to make a chewy cookie. Always. Even in my sleep.
Cocoa powder is also on your side if you want a deep, luxuriously dark chocolate dough. Whisk it in with your flour and spices.
See? That’s a beaut. So beautiful, we’re going to dump nuts and more chocolate on it.
Yet another reason this recipe is awesome: no dough chilling time. As few things as possible getting in the way between A and B. Point A = hankering for cookies. Point B = pulling a hot cookie sheet of perfectly crackly, puffed, heavenly-smelling beauties out of the oven. If you think any cookie whatsoever makes your kitchen smell amazing, well… Imagine what cocoa and cinnamon can add to that.
See? I barely got through that last sentence, and here we are.
Practically instant gratification, no matter how many “chocolate”s there are in the title. A rose, or a delicious cookie, by any other name, right?
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened, Dutch processed cocoa powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- Pinch of ground cloves
- Scant 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 cup milk chocolate chips (or a quality bar, about 3.5 ounces, coarsely chopped)
- 1 cup whole raw hazelnuts, toasted and coarsely chopped
- Preheat your oven to 375 degrees and line two baking sheets with parchment.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, cayenne, cloves, and salt. In a large bowl, beat the butter and brown sugar with a mixer until pale and fluffy (2-3 minutes), then add eggs, one at a time, beating just until incorporated. At a lower speed, add the flour mixture, beating just until incorporated. With a wooden spoon, stir in the chocolate and nuts, again, mixing just until incorporated.
- Use a scoop to drop walnut-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart. Use your slightly damp fingers to smooth the tops and gently flatten the cookies a bit.
- Bake, rotating halfway through, until puffy, about 12-14 minutes. Cool on the sheets, placed on a cooling rack, for 15 minutes or so, then transfer cookies directly onto rack to cool completely.