American · Mexican

Mexican Chocolate Chip Cookies

Name: Mexican Chocolate Chip Cookies
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: 10 servings
Cuisine: American, Mexican
Ingredients: ½ cup unsalted butter, softened; 1 cup light brown sugar; 3 TBSP granulated sugar; 1 tsp espresso powder; ½ tsp ground cinnamon; 1 tsp chipotle chili powder, not regular chili powder containing garlic; 1 extra-large egg egg, or 2 small eggs; 2 tsp vanilla paste or extract; ½ tsp baking powder; 1 ¾ cups all-purpose flour; ½ tsp baking soda; ½ tsp kosher salt; 2 4-oz. bars good-quality chocolate, chopped; reserve 10 small pieces for topping; ⅓ cup sweetened coconut flakes; ½ cup walnuts, chopped; 3 oz. dulce de leche

Everyone has their own version of a chocolate chip cookie, and I wanted mine to be just a little different. I started with that familiar American favorite, then added Mexican-inspired cinnamon and chipotle for a warm, unexpected twist. There’s plenty of chopped chocolate, walnuts for crunch and coconut for a chewy bite, but the dulce de leche tucked into the center is my favorite surprise. A little espresso makes the chocolate taste even deeper, while the chile leaves a gentle warmth behind. I’d happily put these out with coffee and wait for someone to ask, “What’s in this cookie?”

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 All-American

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

These Mexican Chocolate Chip Cookies build layers of warm spice, deep chocolate and caramel richness into a bakery-style cookie. Espresso intensifies the chocolate, cinnamon and chipotle provide aromatic warmth, and a hidden dulce de leche center makes every cookie especially indulgent.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 4 large Mexican Chocolate Chip Cookies (about 4 cookies, roughly 240–260 g total). to make Mexican Chocolate Chip Cookie Milkshakes (2 tall shakes).

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LEFTOVER IDEAS

Turn the leftovers into something new.

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Mexican Chocolate Chip Cookie Milkshakes (2 tall shakes)

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COOKING MODEMexican Chocolate Chip Cookies

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 7

STEP 1

Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.

STEP 2

Add the softened butter, brown sugar and granulated sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on high for 1 to 2 minutes, until light and fluffy. This step may also be done by hand.

STEP 3

Add the espresso powder, cinnamon and chipotle chili powder and mix for 10 seconds. Add the egg and vanilla paste or extract and mix until combined.

STEP 4

In a separate bowl, combine the flour, baking powder, baking soda and kosher salt. Add the dry mixture to the egg mixture and mix slowly for about 30 seconds, just until incorporated. Do not overmix.

STEP 5

Reserve 10 small pieces of chopped chocolate for topping the large cookies. Fold the remaining chopped chocolate, sweetened coconut flakes and chopped walnuts into the dough.

STEP 6

Drop the cookie dough onto the prepared baking sheet with a completely full and slightly overflowing 1-ounce scoop. Use the bottom end of a wooden spoon to make a small hole in the center of each portion without going through the bottom. Spoon a little dulce de leche into each hole and place one reserved chocolate piece on top.

STEP 7

Bake the large cookies for about 17 minutes, or until lightly browned. Medium cookies will require less time. Remove from the oven and transfer to a wire cooling rack. The recipe makes 10 large cookies or 14 medium cookies.

How to Make Mexican Chocolate Chip Cookies

Prepare the Oven and Pan

Preheat to 300°F and line a baking sheet with parchment or a silicone mat.

Cream the Butter and Sugars

Beat the softened butter with both sugars until light and fluffy.

Add the Flavorings

Mix in espresso, cinnamon, chipotle, egg and vanilla.

Add the Dry Ingredients

Mix in the flour mixture slowly and stop as soon as the dough is incorporated.

Fold In the Mix-Ins

Reserve topping chocolate, then fold in the remaining chocolate, coconut and walnuts.

Fill with Dulce de Leche

Scoop the dough, make a shallow center hole and add dulce de leche and a reserved chocolate piece.

Bake and Cool

Bake large cookies for about 17 minutes until lightly browned, then cool on a wire rack.

Recipe Guidance

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 4 days, separating layers with parchment if needed.

Reheating

Warm one cookie in the microwave for about 8 to 10 seconds if a softer chocolate and dulce de leche center is desired. Do not overheat the filling.

Make Ahead

Prepare the dough up to 1 day ahead and refrigerate it covered. Let it soften only enough to scoop, then fill and bake; add a few extra minutes only if the portions remain very cold.

Serving Suggestions

Serve slightly warm so the chocolate and dulce de leche are soft, with milk, coffee or vanilla ice cream.

Mary’s Introduction