The best delicious Mexican Chocolate Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Chocolate Cookies recipe today!
Hello my friends, this Mexican Chocolate Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Chocolate Cookies is amazingly delicious, and addictive, everyone will be asking for more Mexican Chocolate Cookies.
What Makes This Mexican Chocolate Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Chocolate Cookies.
Ready to make this Mexican Chocolate Cookies Recipe? Let’s do it!
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1 c All purpose flour
1/2 c Unsweetened Dutch Process
-cocoa powder, plus
1 tb Unsweetened Dutch Process
-cocoa powder
1/4 ts Baking soda
1/4 ts Salt
1/2 c Brown sugar, plus
1 tb Brown sugar
1/2 c Granulated sugar, plus
1 tb Granulated sugar
3 tb Sweet butter, slightly
-softened
3 tb Stick margarine
1/2 ts Ground cinnamon
1 pn (Generous) of ground black
-pepper
1 pn (Generous) of cayenne pepper
1 ts Vanilla
1 Egg white
Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly
with a whisk. Set aside. Combine the sugars in a small bowl and mix well
with fingers pressing out any lumps. (Process in a food processor if lumps
are stubborn).
In a medium mixing bowl, beat butter and margarine until creamy. Add sugars
mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one
minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on
low speed just until incorporated. Gather the dough together with your
hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold
or twist ends of paper without pinching or flatting the log. Chill at least
45 minutes, or until needed.
Place oven racks in the upper and lower third of the oven preheat to 350
degrees. Line cookie sheet with parchment paper or aluminum foil.
Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick.
Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate
baking sheets from top to bottom and front to back about halfway through.
Cookies will puff and crackle on top, and then begin to settle down
slightly when done. Use a metal spatula to transfer cookies to a wire rack
to cool. Allow cookies to cool completely before storing or stacking. Store
in an airtight container up to two weeks, or freeze up to 2 months.
Yield: 40 to 45 cookies
NUTRITIONAL INFORMATION PER COOKIE: 47 Calories; 1.8 G fat; 33 percent
calories from fat; .64 G Protein; 7.6 G Carbohydrates; 2.1 Mg Cholesterol.
BAKERS’ DOZEN ALICE MEDRICH SHOW #BD1A46,
Yields
1 Servings
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