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Spiced Mexican Chocolate Cookies
Spiced Mexican Chocolate Cookies
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Prep Time:
25 minutes
Total Time:
1 hour 50 minutes
Decadent Mexican Chocolate Cookies with a hint of cayenne for a rich, warming, and irresistible flavor profile. Elevate your cookie tray with this out-of-this-world dessert!
Ingredients:
  • 1 1/4 cups Gold Medal™ All-Purpose Flour
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/2 cup butter, cut into pieces
  • 1 cup semisweet chocolate chips
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 tablespoons Demerara (raw) sugar
Instructions:
  • Preheat the oven to 350°F. Combine flour, cocoa powder, cinnamon, baking powder, salt, and red pepper in a small bowl; set aside.
  • In a 2-quart saucepan, melt butter and chocolate chips over low heat, stirring occasionally. Once melted, remove from heat and mix in the granulated sugar. Transfer the mixture to a large bowl. Add the eggs one at a time, stirring until well combined. Mix in the vanilla, then gradually fold in the flour mixture until fully incorporated. Cover and chill in the refrigerator for 30 minutes.
  • Roll the dough into 36 balls, each about 1 1/4 inches in size. If the dough is sticky, lightly butter your hands. Place the balls on ungreased cookie sheets, ensuring they are 2 inches apart. Gently flatten the balls and sprinkle about 1/4 teaspoon of Demerara sugar over the top of each cookie.
  • Bake for 8 to 10 minutes until edges are set. Let cool for 2 minutes, then transfer to a cooling rack. Allow to cool completely for at least 20 minutes. Store in an airtight container once cooled.

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