Chewy Mexican Chocolate Cookies

Mexican Chocolate Cookies 3
This is one of my most favorite cookie recipes.  I found it a few years ago in a baking issue of Cooking Light magazine.  I’ve made it several times and I always get requests for the recipe.  The original recipe is soft out of the oven but then it hardens up pretty fast and becomes sort of like a short bread or pecan sandy texture.  I love the original, crunchy, good-with-coffee version, but I’m a soft and chewy cookie kinda gal.  So I adapted the recipe a bit to make the cookies more flat and chewy and I LOVED the results!  Crispy along the edges, soft in the middle – with a bite from the pepper and cinnamon!  As you can tell, I’m a fan of the Mexican chocolate flavor and I hope, within my life, to incorporate it into as many baked goods as possible.

Chewy Mexican Chocolate Cookies
I hope you try this recipe out!  If you’d like the cookies to be the original crunchy style, leave out the extra egg and cut back to 4 TBS butter.  But I don’t think you will want that after you taste these 🙂

Chewy Mexican Chocolate Cookies
makes about 30 cookies

5 oz bittersweet chocolate, coarsely chopped (I use Ghirardelli 60% chips and skip the chopping)
3.4 oz AP flour (about 3/4 cup)
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
a few grinds of black pepper
a pinch of cayenne
1 1/4 cups sugar
6 TBS butter, softened
2 eggs
1 tsp vanilla extract

Preheat the oven to 350F. Place the chocolate in a small glass bowl and microwave for one minute, stir and microwave 30 seconds more to fully melt.  Stir with a rubber spatula to full incorporate and ensure it’s all melted and set aside to cool.

Combine the flour, cinnamon, baking powder, salt, cayenne and black pepper and stir well with a whisk.

Combine sugar and softened butter in a large bowl and beat with a mixer or by hand until well blended.  Add the eggs and beat well.  Add the cooled chocolate and vanilla and beat until just blended.  Fold in the flour mixture until fully incorporated.

Drop by level tablespoons 2 inches apart on a baking sheet lined with parchment paper (I’ve tried it without and they will come off a regular sheet pan if you spray it with enough oil.) Bake at 350F for 12 minutes or until cracked on top and almost set.  Let the cookies cool on the pan for a couple minutes and then transfer to a wire rack until cooled completely.  Dust with powdered sugar if desired!

Mexican Chocolate Cookies 2

*recipe adapted from Cooking Light magazine, 2010

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s