Mexican Chocolate Cookies Recipe

Name: Mexican Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces bittersweet chocolate bittersweet (60% to 70%), coarsely chopped; 3/4 cup flour, all-purpose; 1/2 teaspoon cinnamon; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 x black pepper dash; 1 x cayenne pepper dash; 1 1/4 cups sugar; 1/4 cup butter room temperature; 1 large eggs; 1 teaspoon vanilla extract

Servings: persons

5 ounces bittersweet chocolate bittersweet (60% to 70%), coarsely chopped
3/4 cup flour, all-purpose
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 x black pepper dash
1 x cayenne pepper dash
1 1/4 cups sugar
1/4 cup butter room temperature
1 large eggs
1 teaspoon vanilla extract

1
Preheat oven to 350F (180C).
2
Place chocolate in a small glass bowl; microwave on high (100% power) 1 minute or until almost melted, stirring until smooth.
3
Cool to room temperature.
4
Set aside.
5
In small bowl, combine flour and seasonings and stir to combine.
6
Set aside.
7
In large bowl, beat sugar and butter with electric mixer at medium speed until well blended, about 5 minutes.
8
Add egg and beat well.
9
Add cooled chocolate and vanilla; beat just until blended.
10
Add reserved flour mixture; stir until combined.
11
Drop dough by level teaspoons 2 inches apart on cookie sheets coated with vegetable oil spray.
12
Bake in preheated oven 6 to 8 minutes or until almost set.
13
Remove from oven.
14
Cool on pans 2 minutes or until set.
15
Remove from pans; cool completely on a wire rack.

676

kcal

Calories

Fat

105

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 11 ingredients. The key ingredients include: 5 ounces bittersweet chocolate bittersweet (60% to 70%), coarsely chopped, 3/4 cup flour, all-purpose, 1/2 teaspoon cinnamon, 1/4 teaspoon baking 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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