Baking | Challenges | Chocolate | Improv Cooking Challenge | Uncategorized

Mexican Chocolate Fudge Cookies with White Chocolate Chips

February 16, 2017

How was your Valentine’s Day? Did you stay home? Go out for dinner? Did you spend time with your special someone or did you hang out with friends? Maybe you hung out with your cats or your hamster? Whatever you did I hope it was wonderful and I hope that you took the opportunity to let people in your life know that you cherish them, and I hope you got to eat something delicious. I love Valentine’s Day. I’m a romantic, but I also believe in showing your love throughout the year; not just one a specific day of the year where you have to pay dearly to “show” your love. I think that the commercialization of Valentine’s Day is sad, and I can’t believe that they charge almost 10$ for a card!

Anyways, I spent my Valentine’s Day with my family in Vancouver, and it was lovely. One thing that I do really love about Valentine’s Day are the themed treats that take over my pinterest board! I love how cute and yummy everything looks when it is in a heart shape or dyed a pretty colour. I was pretty busy before Valentine’s Day and didn’t have the chance to bake as many Valentine’s Day treats as I would have liked, but I did something better. I made these AMAZING Mexican Hot Chocolate Cookies. I made this recipe for Improv Cooking Challenge and this months two ingredients were chocolate and chilis. I don’t like chilis or spicy food, but I decided to add chili powder to my favourite chocolate fudge cookies (original recipe here) with some cinnamon, because I thought like with Mexican Hot Chocolate the flavours would complement each other. I also added some white chocolate chips to balance the flavour and bring a mellow but bright and delicious tone to the cookies.

I loved how these cookies turned out. I used my tbsp. cookie scoop and so they turned out to be a really cute 2 bite cookie. They are really fudgy and moist, and I love the hints of cinnamon and chili powder that run through them. My hubby on the other hand did not give this recipe his stamp of approval. He felt like he could taste too much cinnamon and chili powder, but I found them perfect. I started by adding 1/4 tsp of chilli powder and 1/2 tsp of cinnamon and then tasted the dough, and I didn’t think the flavours sung enough so I added a bit more. I recommend that you do this as well so you can adjust the flavour for your family.


  • 8 oz of semisweet chocolate
  • 4 tbsp. butter
  • 2/3 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp chili powder
  • 2 eggs
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup white chocolate chips


  1. Roughly chop semisweet chocolate. Place in a microwave safe bowl along with the butter. In 20 second increments heat up the chocolate. Stirring inbetween each 20 second interval until the chocolate is melted.
  2. In a separate bowl combine flour, baking powder, salt, cinnamon, and chili powder.
  3. In a stand mixer’s bowl beat together eggs, brown sugar and vanilla until light and fluffy.
  4. Add chocolate to mixing bowl.
  5. Add flour mixture to bowl and mix until just combined. Make sure to scrape down the sides to make sure everything is combined.
  6. Use a wooden spoon or spatula to fold in the white chocolate chips. Allow the batter to chill in the fridge for 30-60 minutes so the batter isn’t as runny.
  7. Preheat oven to 350.
  8. Use a tbsp. cookie scoop and spoon the cookie dough onto a baking sheet and bake for 9-12 minutes until the tops are shiny and slightly cracked.
  9. Allow to cool for 10 minutes on the baking sheet, and then transfer to a cooling rack.
  10. ENJOY!!

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