Velvety Mexican Chocolate Cookies With Dark Chocolate Glaze Recipe

Name: Velvety Mexican Chocolate Cookies With Dark Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups of all purpose flour; 1/2 cup cocoa; 1/2 tsp salt; 1/2 tsp baking soda; 1/4 tsp cayenne; 3/4 tsp cinnamon; 1 cup brown sugar; 1/2 cup granulated sugar; 2 sticks of melted butter, cooled to luke warm or room temperature; 1 egg + 1 yolk; 1 1/2 tsp vanilla extract; For Chocolate Glaze:; 4 oz bittersweet chocolate; 4 T butter; 2 T light corn syrup

Servings: persons

1 3/4 cups of all purpose flour
1/2 cup cocoa
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cayenne
3/4 tsp cinnamon
1 cup brown sugar
1/2 cup granulated sugar
2 sticks of melted butter, cooled to luke warm or room temperature
1 egg + 1 yolk
1 1/2 tsp vanilla extract
For Chocolate Glaze:
4 oz bittersweet chocolate
4 T butter
2 T light corn syrup

1
Preheat oven to 325. Melt butter and allow to cool to about room temperature.
2
Meanwhile, whisk together flour, cocoa, salt, baking soda, cayenne and cinnamon.
3
In electric mixer, combine melted butter and sugars. Beat until well incorporated. Add egg and vanilla and mix thoroughly.
4
On low speed, slowly add dry ingredients. With small ice cream scoop, scoop 2T dough each on ungreased cookie sheets. Covering the baking sheets with parchment paper yields the best results.
5
Bake for 15 mins or until cookies appear dry and cracked on top.
6
Make the glaze:
7
In a double boiler, combine chocolate, butter, and corn syrup. Over low to medium heat, stir until completely melted and combined.
8
While glaze is still very liquid, drizzle over cookies with a small metal spoon. If glaze begins to harden, simply microwave it on low heat for a minute or two.

1884

kcal

Calories

141

Fat

154

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 15 ingredients. The key ingredients include: 1 3/4 cups of all purpose flour, 1/2 cup cocoa, 1/2 tsp salt, 1/2 tsp baking soda, and more.

Yes, Velvety Mexican Chocolate Cookies With Dark Chocolate Glaze 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.

Velvety Mexican Chocolate Cookies With Dark Chocolate Glaze

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