It may be a shock but I do not like many cookies. I love to bake cookies, but often I find cookies to be one dimensional. Only one flavor, just sweet, no depth. This is probably why I like to glaze or ice my cookies with new flavors. Now this cookie has a lot of depth. It’s chocolatey (but not super sweet), spiced, and it has a bit of a kick to it. Then the cookies get drizzled with some dulce de leche and it becomes heavenly. Add a few chopped almonds and it moves into a new plane of existence. Yeah I know it’s still iced and topped, old habits die hard.

Mexican Hot Chocolate Cookies (about 3 1/2 dozen)

• 1 cup butter
• 4 ounces dark chocolate
• 1 cup light brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1/2 cup dutch processed cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon cinnamon
• 1 teaspoon chili powder (I use 100% ancho chile powder but any will do)
• 1/4 teaspoon cayenne pepper
• Dulce de Leche
• chopped almonds

Preheat your oven to 350 degrees. Fill the bottom of your double boiler with 2 inches of water. Heat it over medium heat. Place the top on the double boiler. Melt the chocolate and butter stirring constantly with a whisk until a smooth mixture forms. Allow the mix to cool (it will NOT set with the butter present). In your mixing bowl mix brown sugar, eggs and vanilla. Tamp (add gradually in a slow constant stream) in the chocolate mixing constantly. Mix the dry ingredients in a separate bowl. Add dry to the wet ingredients in approximately 1 cup portions. A thick dough will form.

Form 1 1/2 inch balls on baking sheet lined with parchment paper. Space the cookies about 2 inches apart. Bake for 10-12 minutes rotating once. For added pop, drizzle with Dulce de Leche and top with almonds.