Mexican Chocolate Cookies Recipe

Name: Mexican Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Unsalted Butter, melted; 4 Tablespoons Granulated Sugar; 3 Tablespoons Brown Sugar; 1/4 cups Unsweetened Cocoa Powder; 5 Tablespoons Plain, Non-fat Greek Yogurt; 1/2 teaspoons Vanilla Extract; 1/2 cups Plus 1 Tablespoon, Whole Wheat Pastry Flour; 1/8 teaspoons Baking Soda; Pinch Of Kosher Salt; 1/2 teaspoons Cinnamon; 1/8 teaspoons Cayenne Pepper; Turbinado Sugar For Topping (optional)

Servings: persons

2 Tablespoons Unsalted Butter, melted
4 Tablespoons Granulated Sugar
3 Tablespoons Brown Sugar
1/4 cups Unsweetened Cocoa Powder
5 Tablespoons Plain, Non-fat Greek Yogurt
1/2 teaspoons Vanilla Extract
1/2 cups Plus 1 Tablespoon, Whole Wheat Pastry Flour
1/8 teaspoons Baking Soda
Pinch Of Kosher Salt
1/2 teaspoons Cinnamon
1/8 teaspoons Cayenne Pepper
Turbinado Sugar For Topping (optional)

1
Preheat oven to 350u00b0F and line a baking sheet with parchment paper or a silpat mat.
2
In a small saucepan, melt the butter. Add the sugars and cocoa powder to the butter and whisk together. Turn the heat off and add in the Greek yogurt and vanilla extract, whisking until everything is combined.
3
In a medium-sized bowl whisk together the flour, baking soda, salt, cinnamon, and cayenne pepper. Pour the chocolate mixture into the dry ingredients and fold together with a spatula until everything is incorporated.
4
Use a cookie scoop to measure out the cookies. Roll them into a ball and then flatten them slightly with your hand. Top the cookies with a sprinkle of turbinado sugar.
5
Place them in the oven on the middle rack and bake for 8-10 minutes. Let the cookies cool for a couple minutes on the baking sheet before removing them and putting them on a cooling rack.

239

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 2 Tablespoons Unsalted Butter, melted, 4 Tablespoons Granulated Sugar, 3 Tablespoons Brown Sugar, 1/4 cups Unsweetened Cocoa Powder, 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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