MEXICAN CHOCOLATE CHIP COOKIES RECIPES
SPICY MEXICAN HOT CHOCOLATE COOKIES RECIPE | ALLRECIPES
These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.
Provided by Brandi Rose
Categories Desserts Cookies Chocolate Cookie Recipes
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
- Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
- Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
- Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.
Nutrition Facts : Calories 212 calories, CarbohydrateContent 29.2 g, CholesterolContent 35.8 mg, FatContent 10.6 g, FiberContent 1.4 g, ProteinContent 2.5 g, SaturatedFatContent 6.4 g, SodiumContent 151 mg, SugarContent 18.5 g
MEXICAN CHOCOLATE CHIP COOKIES - WHISKING WORDS
Provided by Jen Roberts
Prep Time 20 minutes
Cook Time 14 minutes
Yield 28 cookies
Number Of Ingredients 15
Steps:
- Sift flours, potato starch, salt, xanthan gum, baking soda, and spices together.
- In a large bowl, mix melted butter, sugars, vanilla, and eggs.
- Add flour mixture into wet mixture. (Alice Medrich's tip: for chewier cookies, mix a little longer, ~45 seconds to active the xanthan gum.)
- Stir in chocolate chips and nuts.
- Cover batter and refrigerate overnight.
- Preheat your oven to 375 degrees, with racks in upper and lower thirds of the oven.
- Scoop with #24 scoop (~50 g), and place 6 cookies on a half sheet pan lined with parchment paper. Slightly flatten each scoop with the palm of your hand and sprinkle with some flaked sea salt.
- Bake a total of 14 minutes, rotating sheet pans top to bottom and front to back halfway through baking.
- Let cookies cool for about 5 minutes on the pan when done before removing them to cool completely on a rack.
- Cool cookies completely before stacking to store.
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