I decided to make Mexican hot chocolate cookies. I have no idea where this craving came from, but I’m glad it happened! I browsed the internet for recipes and knew that the one at Post Punk Kitchen would be the best. I had just made the rosemary chocolate chip cookies [pictured] from PPK for Thanksgiving, and they were everything I hoped and dreamed.
The Mexican Hot Chocolate Cookies turned out oh so delicious, despite almost becoming a disaster.
I started to worry a lot about the cookies because the dough was not much of a dough, but a goopy batter. I added extra flour but it could still not be handled with bare hands. I ended up using a cookie scooper and hoped for the best. I plopped the goopy dough onto the baking sheets and sprinkled with cinnamon sugar. They turned out just fine! Maybe a bit thin but still tasty. I have no idea what happened to the dough. Sometimes dough is not the right consistency when the ingredients aren’t the right temperature when mixed. Perhaps things got too warm as the kitchen heated up?
I made a whole meal just to go along with the cookies. I picked up some Upton’s Naturals chorizo style seitan today, just on a whim. It was a new product at my grocery store and I thought it would be worth a try.
I sautéed the chorizo seitan with onions and black beans, stuffed that mixture into poblano peppers, and tossed them in the oven just after removing the cookies. I also made fried potatoes with chipotle seasoning, and a Mexican rice. The Mexican rice was just brown rice cooked in “no chicken” broth with corn and poblanos. Of course there’s Cholula on top of everything. This was a very tasty meal!