Did I mention that this is a chocolate-covered blog? Tonight I was craving chocolate, as usual. Not just any chocolate, but chocolate cookies. I considered making chocolate chip cookies, but I wanted something new. I decided on these Mexican chocolate cookies, and I’m so glad I did.
They’re so delicious! It’s like drinking a cup of Mexican hot chocolate…warm with a hint of cinnamon. I changed a few things from the original recipe, adding chocolate chips and changing the shape a bit. I’ll definitely make these again.
Mexican Chocolate Cookies
- 1 cup all-purpose flour
- 1/2 cup plus 1 tablespoon cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon brown sugar
- 1/2 cup plus 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, softened
- 1/2 teaspoon cinnamon
- Generous pinch of black pepper
- Generous pinch of cayenne pepper
- 1 teaspoon vanilla
- 1 egg white
- 1 cup semi-sweet chocolate chips
Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk; set aside.
In a large mixing bowl, cream butter with sugars, cinnamon, peppers, and vanilla. Beat in egg white. Add flour mixture and beat on low speed until thoroughly combined. Stir in chocolate chips. Chill dough for 10 minutes.
Preheat oven to 325ËšF. Roll rounded tablespoonfuls of dough into balls and place on baking sheet lined with parchment paper 2 inches apart; flatten slightly. Bake for 12 minutes or until cookies are just set. Cool on wire racks.
Makes about 2 dozen cookies.
Adapted from foodtv.com.