Tex Mex Chocolate Cookies Recipe

Name: Tex Mex Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1/2 cup unsweetened cocoa powder natural, natural is key - don't use Dutch or European Style; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 teaspoons cinnamon; 1/4 teaspoon chipotle powder; 1/4 teaspoon nutmeg; 1 cup unsalted butter softened, 2 sticks; 3/4 cup granulated sugar; 1/2 cup light brown sugar packed; 1/4 cup honey local honey if available; 3 teaspoons pure vanilla extract; 2 large eggs; 12 ounces semi sweet chocolate chips; 2 cups pecans roughly chopped and toasted; 1/2 cup granulated sugar; 1 teaspoon cinnamon

Servings: persons

2 cups all purpose flour
1/2 cup unsweetened cocoa powder natural, natural is key - don't use Dutch or European Style
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1/4 teaspoon chipotle powder
1/4 teaspoon nutmeg
1 cup unsalted butter softened, 2 sticks
3/4 cup granulated sugar
1/2 cup light brown sugar packed
1/4 cup honey local honey if available
3 teaspoons pure vanilla extract
2 large eggs
12 ounces semi sweet chocolate chips
2 cups pecans roughly chopped and toasted
1/2 cup granulated sugar
1 teaspoon cinnamon

1
Preheat oven to 375 degrees.
2
Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
3
In a separate large bowl using an electric mixer, cream butter with sugars, honey and vanilla extract. Add eggs, one at a time and beat just until incorporated. Gradually stir (do not beat) flour mixture into batter. Stir in pecans and chocolate chips.
4
Chill batter in refrigerator for approximately 15 minutes. Roll into tablespoon-sized balls (1 1/2 inches, +/-) and coat with cinnamon sugar coating, then place on cookie sheets that are greased or lined with parchment or silpat.
5
Bake for approximately 10 minutes or until outer surface begins to crack. Place unused raw batter back in refrigerator between batches. Cool cookies on a wire rack before storing in an airtight container.

1977

kcal

Calories

119

Fat

218

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 17 ingredients. The key ingredients include: 2 cups all purpose flour, 1/2 cup unsweetened cocoa powder natural, natural is key - don't use Dutch or European Style, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Tex Mex 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.

Tex Mex Chocolate Cookies

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