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For Cinco de Mayo: 'Spicy Mexican Chocolate Cookies' recipe

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This cookie packs a wallop. It clocks in with three types of chocolate – bittersweet, cocoa powder and chips – and both sweet and hot spices – cayenne, black pepper and cinnamon. There’s Kahlua® in the background, and at its heart, Zulka Morena®, an all natural, unrefined, non-GMO pure cane sugar made in Mexico.

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Spicy Mexican Chocolate Cookies, it’s Cinco de Mayo for grown-ups.

Unlike refined, white sugar which is characterized by tiny, dry, pure white crystals and absence of flavor. Zulka Morena® (morena means “brunette”) brings a particular character to the table with a pale golden color, the subtle flavor of fresh sugar cane, and a very light, earthy fragrance. The crystals are slightly larger, and because it retains a little of its natural cane syrup, is less dry than typical refined sugars.

Zulka Morena® sugar is widely available in the United States; use the store locator at the Zulka website to find a store near you. Coming soon: Zulka all natural, non-GMO brown sugar and powdered sugar.

This recipe for ‘Spicy Mexican Chocolate Cookies’ is reprinted with permission from the Zulka website where you’ll find an extensive collection of recipes using Zulka sugars, and more information about Zulka products.


reprinted with permission form the Zulka sugar website

Cook’s note: Although the recipe doesn’t call for it, you can coat the unbaked cookies in spiced Morena® sugar for a little extra sparkle and crunch. Mix 1 teaspoon of cinnamon, powdered coffee or ground ancho chile powder into 3 tablespoons of Zulka Morena® sugar in a small bowl. Roll the unbaked cookies in the spiced sugar and bake as directed.


  • 6 oz (12 tbsp) unsalted butter
  • 4 oz bittersweet Mexican chocolate, chopped*
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 heaping tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1/2 cup cocoa powder
  • 1 large egg and one egg yolk
  • 1/2 cup Zulka Morena sugar
  • 1 cup Zulka brown sugar
  • 2 Tbsp Kahlua liqueur
  • 2 Tbsp whole milk
  • 1 1/2 cup semi-sweet chocolate chips
  1. In a medium bowl, melt the butter and Mexican chocolate together, stirring until smooth. Set aside until cool. In another bowl, sift together the flour, baking soda, sea salt, spices and cocoa powder.
  2. In a large bowl, use an electric mixer to cream together the egg, egg yolk and sugars until light and fluffy, about five minutes. Add the Kahlua and the melted chocolate mixture and mix until well combined. Mix in the flour mixture and then add the 2 tablespoons of milk and mix again. Fold in the chocolate chips. Cover the bowl with plastic wrap and chill for one hour.
  3. Preheat the oven to 325°F. Prepare cookie sheets with either parchment paper or silicone bake mats. Scoop the chilled cookie dough into rounded tablespoon sized balls and place on the prepared cookie sheets a few inches apart. Press down on the top of the cookie dough balls lightly. Bake for 11 to 13 minutes or until just barely done. Do not over bake.
  4. Let the cookies cool on the cookie sheet for three minutes, then remove to a wire rack to cool completely. Store in an airtight container for up to a week or freeze for up to three months.

*If you can’t find Mexican-style chocolate using any bittersweet chocolate will work