Mexican Chocolate Cookies Recipe

Name: Mexican Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 C sifted flour; 3/4 C unsweetened cocoa powder (preferably Dutch processed); usually use Scharffenberger; 1/4 t salt; Generous pinch finely ground black pepper; Generous pinch of cayenne; 3/4 t cinnamon; 6 oz. (1 1/2 sticks) sweet salted butter; 1 1/2 t vanilla extract; 1 C granulated sugar; 1 lg egg

Servings: persons

1 1/2 C sifted flour
3/4 C unsweetened cocoa powder (preferably Dutch processed); usually use Scharffenberger
1/4 t salt
Generous pinch finely ground black pepper
Generous pinch of cayenne
3/4 t cinnamon
6 oz. (1 1/2 sticks) sweet salted butter
1 1/2 t vanilla extract
1 C granulated sugar
1 lg egg

1
["Sift together all dry ingredients. Set aside. Cream butter. Add vanilla and sugar. Beat in egg. Then gradually add dry ingredients. (I often end up doing the final mixing with my hands.)", "", "Lightly flour a large board. Roll dough into a log that's 10"" long and 2"" diameter. Wrap in wax paper. Freeze until firm (at least 1/2 hour).", "", "375 degrees. Adjust racks into thirds. Cut dough into 1/4"" slices. (To keep the sliced disks in round shape as you cut, roll the log forward a bit with every other slice.", "", "Bake on ungreased cookie sheet, at least 1 inch apart for 9-11 minutes. (I usually do a small batch first to set the ideal time. You want the bottoms to be just a little bit dark, not toasty. They'll finish baking/setting as they cool.) NOTE: Two trays for 4 mins, then switch them for another 5 mins. Let them cool before moving from tray; remove with spatula."]

1157

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 C sifted flour, 3/4 C unsweetened cocoa powder (preferably Dutch processed); usually use Scharffenberger, 1/4 t salt, Generous pinch finely ground black pepper, and more.

Yes, Mexican Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Cookies

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