Mexican Chocolate Chip Cookies


Mexican Chocolate Chip Cookies

Choco-Canela Cookies (Choco-Cinnamon Cookies)

Mexican cuisine is known for its bold and rich flavors, and these cookies are no exception. By adding cinnamon and chili powder to the classic chocolate chip cookie recipe, we create a unique and delicious twist on a beloved treat.

Jan Dec

20 minutes

10-12 minutes

30-35 minutes

Makes 24 cookies


Vegetarian, Nut-free, Soy-free, Kosher, Halal

Wheat, Dairy, Eggs

Gluten-free, Vegan, Dairy-free, Paleo, Low-carb


This recipe adds cinnamon and chili powder to the classic chocolate chip cookie recipe, giving it a Mexican flavor profile. Additionally, we use Mexican chocolate, which has a distinct flavor and texture compared to regular chocolate. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.


  • Calories: 250 kcal / 1046 KJ
  • Fat: 12g (7g saturated)
  • Carbohydrates: 34g (24g sugars)
  • Protein: 3g
  • Fiber: 1g
  • Salt: 0.5g


  1. 1.
    Preheat the oven to 375°F (190°C).
  2. 2.
    In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and chili powder.
  3. 3.
    In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
  4. 4.
    Add the eggs and vanilla extract to the butter mixture and beat until well combined.
  5. 5.
    Gradually add the flour mixture to the butter mixture, mixing until just combined.
  6. 6.
    Stir in the chopped Mexican chocolate and pecans (if using).
  7. 7.
    Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  8. 8.
    Bake for 10-12 minutes, or until the edges are golden brown.
  9. 9.
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

  • Mexican chocolate — Mexican chocolate is traditionally made with cinnamon and sugar, giving it a unique flavor. If you can't find Mexican chocolate, you can substitute it with dark chocolate and add 1 tsp of ground cinnamon and 1 tbsp of granulated sugar to the recipe.

Tips & Tricks

  • Don't overmix the dough, as this can result in tough cookies.
  • If you prefer a spicier cookie, you can increase the amount of chili powder.
  • For a softer cookie, bake for 10 minutes. For a crunchier cookie, bake for 12 minutes.

Serving advice

Serve these cookies warm with a glass of cold milk or a cup of hot chocolate.

Presentation advice

Arrange the cookies on a plate and sprinkle with powdered sugar for a festive touch.