As someone who loves cookies, I can say that these are some of the best that I have had. They are easy to make, moist, and delicious. They have a bit of a kick to them but as you will see, it is up to you how spicy you make them.
Mexican Chocolate Cookies
- What you will need:
- 1⁄2 cup flour- I used cup4cup
- 3⁄4 cup cocoa- I used Hershey's cocoa
- 3⁄4 tsp. ground cinnamon
- 1⁄2-3⁄4 tsp. cayenne
- 1⁄4 tsp. salt
- 1⁄4 tsp. freshly ground black pepper
- 1 cup sugar
- 1 1⁄2 tsp. vanilla extract
- 1 egg
- 12 tbsp. cold unsalted butter, cut into small pieces
- White Chocolate Drizzle:
- 1 cup white chocolate chips
- 4 teaspoons milk
- 1/2 teaspoon vanilla
- Step 1 Whisk the flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside.
- Step 2 Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined.
- Step 3 Divide dough in half and roll each half into a 9″ log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs (min. 2-8 hours).
- Step 4 Preheat oven to 350°. Unwrap dough and slice each log into rounds about 1⁄3″ thick. Place rounds 1⁄2″ apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface (10-12 minutes).
- Step 5 For the white chocolate drizzle:
- Step 6 Combine white chocolate chips with milk and vanilla.
- Step 7 Microwave on 70 percent power for 1 minute.
- Step 8 Stir. Repeat, if necessary, for 10 to 20 seconds until chocolate is melted and mixture is smooth.
- Step 9 Use a condiment drizzle or a fork.
- Step 10 Place the kitchens in the fridge to cool.
- Step 11 Once cool, serve and enjoy!