mexican hot chocolate cookies.

i seriously think i purchased one of everything — so many different styles and heights of thigh-high, knitted and crocheted leg warmers, socks, tights & footless leggings. they are all so adorable. urban outfitters tends to suck me in — guilty as charged. i have been wanting some for a long time. .just to lounge around the house in with my baggy, jack butler flannel while knitting, crafting or baking. who can resist a flannel with yoga shorts and thigh-high socks?! not i. not i. i felt it only necessary after all i had gone through over the past several weeks with my donor cycle, that i was totally entitled to a splurge purchase of comfort & sheer joy [ie. socks are a purchase of comfort & joy, right? they fit that bill? thought so.] nick was all for it and i’m now so glad i did because today was a (very chilly!) snow-day! those socks kept my legs happily warm and comfortable.


the kids didn’t have to go in to school. even nick got to stay in with me & snuggle up under the warm covers this morning because the wind was strong and the snow, heavy & wet, was accumulating more and more as the morning went on. he had forgotten to bring his laptop home from work last night so he actually wound up completely having the day off today. i was totally glad because we got to lie in bed for a while longer and it was a lazy day for the most part [aside from a scheduled dental appointment for dristyn and two trips to the store for necessities, argh]. looking past the blinds, we could see the ice building up into mini mountains around the window frames and the snow drifting heavily in the wind so it was hard to even make anything out that was further than right outside the window.


i had some cookie dough left over from a couple of days ago so i baked up a few of these spicy, soft cookies to keep everyone’s bellies extra warm this afternoon.


i hate that i found this recipe on lauren conrad’s site. okay, okay — secretly i sort of loved her back in the day. when i was in my late teenage years. i would watch all of those shows. but now, i’d never tell a soul. aside from all of the souls reading this blog [thanks for stopping by!].


i was searching for something super chocolate-ee to make the other day because nick wanted chocolate cake and i came across these by happenstance. by the way, can i just interject and mention that nick could possibly be the luckiest partner ever because i would honestly bake anything for that cute boy. all he needs do is ask. anyway, the cookies — they are listed up on her site from a resident baker, Lauren Lowstan from A Sweet Savory. i have the recipe and link listed below! these cookies may be the most wonderful things in the whole wide world with a satisfying combination of spicy and sweet. {ladies — seriously. if you are in dire need of chocolate, definitely try this recipe out!!} i increased the cayenne pepper by just a bit and added some ancho chile powder [because, well, i loooove spicy and i also always put ancho into my mexican hot cocoa so it only seemed fitting for the cookies as well]. HAPPY BAKES! xx.


i listed the recipe just as is on the site. i generally don’t like to specifically list out other people’s recipes|instructions on my site {which is exactly why i put links in, so that you may find them yourselves!} but i think it actually may be easier for people visiting if it’s right here. i’ve sited the source and so if you’d like to, visit the page — there is still a link listed below! without further ado. . . .

recipe courtesy Lauren Lowstan via Lauren Conrad’s website — {links can be found at the very bottom of the page}


  • 1 cup sugar
  • ½ cup canola oil
  • 2 eggs
  • 1 tbsp. vanilla extract
  • ¾ cup flour
  • ¾ cup cocoa powder
  • 2 tsp. ground cinnamon
  • ½ tsp. ground cayenne pepper
  • 1 tsp. baking soda
  • 1 cup dark chocolate chunks (or substitute chocolate chips)


  • Line a baking sheet with parchment paper.
  • In a large bowl, add sugar and canola oil and whisk until combined. Whisk in eggs and vanilla extract until thoroughly combined
  • In a separate bowl, whisk all of the dry ingredients together.
  • Add the dry ingredients to the wet ingredients and mix with a spatula just until combined. Add the chocolate chunks and mix until distributed evenly. Tip: Do not over mix your cookie dough, or it will be rough! The dough should be looser than your average cookie dough.
  • With a cookie scoop (preferably a 2 tbsp. size) scoop out cookies onto parchment lined cookie sheet, about 1.5″ apart from one another.
  • Set in fridge for 10 to 15 minutes or until cookies harden a little.
  • Preheat oven to 350 degrees.
  • Push cookies down a little with the palm of your hand so that they are more flat than dome shaped.
  • Bake in preheated oven for about 8 minutes, until the edges are set and the center doesn’t look raw. Cookies will continue to bake once they are out of the oven. (I like my cookies extra fudgy, so bake more or less depending on your preference!). Enjoy!

recipe courtesy Lauren Lowstan via