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Mexican Chocolate Cookies

mexican-chocolate-cookies

Cook Time: 12 Min

Yield: 2 1/2 Servings

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Ingredients

  • 1 C. all-purpose flour
  • 1/2 C. unsweetened Dutch process cocoa powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 1/2 C. brown sugar
  • 1/2 C. granulated sugar
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • Pinch of ground black pepper
  • Pinch of Spice Islands® Cayenne Pepper
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 7 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg

Directions

  1. COMBINE flour, cocoa, baking soda and salt in medium bowl. Combine brown sugar, granulated sugar, cinnamon, black pepper, cayenne and vanilla in large bowl. Add shortening to sugar mixture; cream together using electric mixer. Beat in egg. Add flour mixture. Beat on low speed just until incorporated.
  2. GATHER dough with hands and form into a 9 to 10-inch long round log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flattening the log. Chill at least 45 minutes.
  3. PLACE oven racks in upper and lower third of oven. Heat oven to 350ºF. Line cookie sheet with parchment paper or aluminum foil.
  4. SLICE rounds of chilled dough a scant 1/4-inch thick using a sharp knife. Place 1 inch apart on prepared baking sheets.
  5. BAKE 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through.
  6. REMOVE cookies to 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

Mexican Chocolate Cookies

mexican-chocolate-cookies

Cook Time: 12 Min

Yield: 2 1/2 Servings

Ingredients

  • 1 C. all-purpose flour
  • 1/2 C. unsweetened Dutch process cocoa powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 1/2 C. brown sugar
  • 1/2 C. granulated sugar
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • Pinch of ground black pepper
  • Pinch of Spice Islands® Cayenne Pepper
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 7 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg

Directions

  1. COMBINE flour, cocoa, baking soda and salt in medium bowl. Combine brown sugar, granulated sugar, cinnamon, black pepper, cayenne and vanilla in large bowl. Add shortening to sugar mixture; cream together using electric mixer. Beat in egg. Add flour mixture. Beat on low speed just until incorporated.
  2. GATHER dough with hands and form into a 9 to 10-inch long round log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flattening the log. Chill at least 45 minutes.
  3. PLACE oven racks in upper and lower third of oven. Heat oven to 350ºF. Line cookie sheet with parchment paper or aluminum foil.
  4. SLICE rounds of chilled dough a scant 1/4-inch thick using a sharp knife. Place 1 inch apart on prepared baking sheets.
  5. BAKE 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through.
  6. REMOVE cookies to 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

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