I was inspired the other night while watching netflix; a character mentioned Mexican Hot Chocolate Cookies. I put the show on pause and sought recipes.

I found the usual 2 cups of flower, 1 cup of sugar run-of-the-mill types of recipes; then I happened upon something exciting!

I have a habit of looking up a ton of recipes, then mixing and matching and making my own. It seems the author of this blog does something similar, researches others and then works in her own special touches.

This recipe uses only 6 tablespoons of flour. More room for the good stuff!

I used a little more than 1/3 a cup of baker’s chocolate and I replaced the bittersweet. Although I’m a fan of bittersweet, I decided to use semi-sweet in its place. This makes my cookies a little sweeter than the original recipe. If you like it more sweet and want to risk a trip to chocolate heaven, I suggest mine. If you are a less-sweet chocolate lover with a desire to live a long healthy life, try it as recommended on the blog.

I tried unsuccessfully a few weeks ago to use a double boiler method to melt chocolate, so I was hesitant to try again.  However, I followed the instruction in the blog and used a bowl in a pan. It worked great.

I melted a cup of semi-sweet with the butter and baker’s chocolate, cooled it, then added the recommended amount of semi-sweet chips to the batter as suggested.

I also used regular chili powder and omitted the cayenne. The chili pepper doesn’t make it spicy; it just brings out the other flavors. I’d be willing to try it with cayenne and/or a little spicier – so if anyone does, let me know how it turns out!

Everything looked gorgeous and tasted so good, I had to share.

This recipe was to die for as announced by my taste-testing kids.