These Mexican Chocolate cookies are funfetti done naturally. They’re with delectable Mexican chocolate for deep flavor, millet for crunch (and a nod to sprinkles) and freeze dried raspberries for color and a sweet-tart addition. I think you’re going to like these!
These Mexican chocolate cookies have crisp edges, chewy insides, and a lovely bit of crunch from millet. The millet in these might seem weird, but they’re like little sprinkles scattered throughout!
What’s so great about Mexican chocolate?
I have a relatively new soft spot for Mexican Chocolate. I first tried it back in 2013 when I was interning with America’s Test Kitchen. The folks I was living with in Boston had a round-about connection with the founder of Taza Mexican Chocolate; one bite and I never turned back.
Mexican chocolate has a delightful grittiness that’s hard to explain unless you’ve had it, so don’t let my lack-for-a-better-word turn you away. It’s deep, full-bodied, and often comes in a variety of flavors; vanilla, chile, cinnamon, coffee, etc. I love it as a snack but it’s also great in cookies, Mexican hot chocolate, mole, or chopped up and sprinkled over ice cream.
How to make Mexican Chocolate Cookies
These Mexican chocolate cookies are super easy to whip up, here’s all they require:
Step 1: cream butter and sugar in a mixer
Step 2: throw in a few eggs and a splash of vanilla
Step 3: whisk together flour, cocoa powder, baking soda, and baking powder
Step 4: combine the dry ingredients with the wet ingredients
Step 5: mix in the chocolate, raspberries, and millet
Step 6: scoop, bake, and enjoy.
Where to buy Mexican chocolate?
Just in the last few years Mexican chocolate has become easier to find. Your best bet for finding Mexican chocolate would be in your local health food store or in the health food section of your grocery store. Some stores will have a variety of flavors—they have some really fantastic flavors like salted almond, cinnamon, chipotle and guajillo—while others will simply carry their dark variety. This recipe calls for dark, but you could definitely use some of their fun flavors!
Mexican chocolate comes in disks, so keep an eye out for paper-wrapped round packages.
How to store Mexican Chocolate Cookies:
These Mexican chocolate cookies last the longest, and maintain the best quality, when stored in an airtight container at room temperature for up to 4 days.
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These chocolate-chocolate cookies are funfetti done naturally. Made with delectable Mexican chocolate for deep flavor, freeze dried raspberries for color and a sweet-tart addition, and millet for crunch and a nod to sprinkles; you’re going to love these.
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup chopped dark Mexican chocolate (5 ounces)
- 1 ounce bag freeze dried raspberries, lightly crushed (about 1 cup)
- ¼ cup dry millet
Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar at medium-high speed until light and fluffy; scraping down sides of the bowl as needed.
Add eggs and vanilla and beat at medium speed until combined. Add half of the flour mixture to mixer and beat at low speed until nearly combined, add remaining flour mixture and mix until just combined. Add chocolate, raspberries, and millet to dough and mix just to combine.
Working with 3 tablespoons (#20 scoop) of dough at a time, scoop dough onto prepared baking sheets set 2-inches apart.
Bake 1 sheet at a time until edges are just set and centers are slightly puffed and cracked, 12–14 minutes, rotating sheet halfway through baking.
Let cookies cool on baking sheet 5 minutes then transfer to wire rack to cool completely.
Keywords: Mexican Chocolate Cookies, Mexican Chocolate
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