Over the holiday, I decided to confront my baking fears and head into the kitchen to make some goodies to bring to my mother’s house. I’ve always used the Rachael Ray mantra “I’m a cook – not a baker!” as a defense mechanism to rationalize my fear of baking. When it comes to cooking I excel, however but baking? Let’s just say that more often than not I have fallen short.
In this month’s issue of Cooking Light they spotlighted some cookies that were just begging to be made. “Hmmmm.. Mexican Chocolate Cookies – how bad can THAT be?” Sure enough – the cookies were the standouts – the delicious heat of the cayenne mixed with the richness of the chocolate and the warmth of the cinnamon – divine. You might want to make these Mexican Chocolate Cookies for your next cookie exchange or to leave for Santa for a little somethin’ extra in your holiday stocking…
On to the recipe:
Gather Your Ingredients
The spices and the flour
Time to bake
Letting them cool
Now, don’t you want one?
Yields 36
These Mexican Chocolate Cookies are a favorite - chocolate sweetness mixed with a bit of cinnamon and spice - I dare you to have just one!
20 minPrep Time
15 minCook Time
35 minTotal Time
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Ingredients
- 5 oz. bittersweet (70% cacao) chocolate, coarsely chopped
- 1 teaspoon of cooled espresso or strong coffee
- 1 1/4 cups sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 teaspoon of Mexican vanilla
- 3/4 cup of all purpose flour
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of kosher salt
- 1/8 teaspoon of black pepper
- 1/8 teaspoon of cayenne pepper
- 1 teaspoon of Powdered Sugar
Instructions
- Preheat oven to 350 degrees F.
- In a small glass bowl, melt the chocolate in the microwave on high for 1 minute until almost melted. Stir until smooth.
- Add cooled espresso/coffee to the chocolate and cool to room temperature.
- In a mixer, cream the butter and sugar together on medium speed until light and fluffy.
- Add the egg and mix until blended.
- Add the cooled chocolate and vanilla and mix until fully blended.Scrape down the sides of the bowl with a spatula.
- In a separate bowl, combine the flour, cinnamon, baking powder, salt, black pepper & cayenne pepper. Whisk well.
- Gradually add the flour mixture to the chocolate mixture and beat until just blended.
- Using a small cookie scoop or tablespoons, drop the dough on baking sheets lined with parchment paper or a silpat.
- Bake for 10 minutes or until almost set.
- Let cool on the baking sheets for two minutes, then remove to cooling racks.
- Let cool fully.
- Dust with powdered sugar and enjoy!
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