On a recent trip to San Miguel de Allende, Mexico to “research” a new tour to the city, I met up with friends from my area in Lamorinda (East Bay San Francisco) who moved to San Miguel several years ago, and built a beautiful home in the open desert, about 20 minutes outside the city.

We had a wonderful reunion of sorts with the couple I was staying with, from Orinda (who own a place in town), and another couple (he retired from Pixar; she teaches music remotely and both their kids in college) who have rented a beautiful home in San Miguel for a year – because they can!

We were presented with some wonderful nibbles prepared by our hosts, Susan Uhl and Michael Friedman, and shared cocktails and local wines. To finish, we enjoyed these incredible Mexican Hot Chocolate Cookies (paired with red wine) made by Susan, who, come to find out, is an accomplished baker! We all asked for the recipe, and with her permission, I am going to share it here. An interesting, complex combination of sweet and spicy.

Try these with a cold glass of milk or hearty zinfandel – either or both will amaze! Thanks, Susan, for the hospitality and the share!

Our tour of San Miguel de Allende is scheduled for November 2022. For more information and to express interest in joining us, feel free to visit this link:

https://epexculinarytravel.com/san-miguel-de-allende/

Mexican Hot Chocolate Cookies

1 1/2 cups (187g) all-purpose flour
1/2 cup (50g) cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cornstarch
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 cup (115g) unsalted butter, melted
3/4 cup (150g) light brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (175g) chocolate chips

For the Sugar Coating:
1/4 cup (50g) granulated sugar
1/2 teaspoon ground cinnamon

Equipment: #50 cookie scoop

• Preheat oven to 350˚F, and line a sheet pan with parchment paper or a silicone mat.

• Whisk together the flour, cocoa powder, baking powder, baking soda, cornstarch, salt,and spices. Set aside.

• Whisk together the butter and sugars until combined. Add the egg and vanilla and mix until combined.

• Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

• For the sugar coating: In a small bowl, combine the sugar and cinnamon.

• Roll the dough into 1 1/2 ounce balls; roll them in the sugar mixture until evenly coated, and place onto the prepared baking tray.

• Bake for 10 – 12 minutes or until firm and cracked on top. Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.

Makes 2 dozen

Recipe courtesy of San Miguel de Allende friend, Susan Uhl