Spicy Mexican Mocha Cookies

This recipe, from Ann G. of Ankeny, won second place in our 2019 Iowa State Fair Unique Cookie Contest!

1/2 Cup salted butter
4 oz unsweetened chocolate, chopped
1 Cup packed brown sugar
1/2 Cup sugar
1 tsp Vanilla Extract, Mexican
1 tsp Coffee Extract
2 large eggs
1 Cup all-purpose flour
1/2 Cup unsweetened cocoa powder
1 Tbsp Cinnamon, Saigon
1 tsp Ancho Chile Powder
1/2 tsp baking soda
1/2 tsp Kosher Salt
1/4 tsp Cayenne Powder
1/2 Cup milk chocolate chips
1/2 Cup Nestle Expresso Morsels


Preheat oven to 325°F. In a heat proof bowl, melt butter and chocolate in the microwave at 50% power, stopping to whisk every 25 seconds, until the mixture is fully melted, glossy and smooth. Cool to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, sugar, vanilla, coffee extract, and eggs on low speed until combined. Pour cooled chocolate mixture into the egg mixture, and continue to mix until all ingredients are evenly distributed.

In a medium bowl, sift together the flour, cocoa powder, cinnamon, chile powder, baking soda, salt and cayenne. Add the dry ingredients to the batter, and mix on low speed until just combined. Fold in the chocolate chips and espresso morsels with a rubber spatula.

Working in two batches, scoop 12 balls of dough onto a parchment-lined cookie sheet. Bake the cookies, one pan at a time, for 14 minutes.

The cookies should be puffy and soft when removed from the oven. Immediately slide the cookies, still on the parchment, onto a wire cooling rack and allow to cool completely.

To garnish:
2 oz white chocolate
1/4 tsp Ancho Chile Powder
Pinch Cayenne Powder

Melt the white chocolate in a microwave-safe bowl at 50% power, stirring every 30 seconds, until mixture is smooth. Stir in the chile powders. Drizzle the spiced white chocolate over each cookie.