Mexican Chocolate Cookies

Whether you’re ringing in the new year at a big fancy party with 500 of your closest friends or watching the ball drop with a big pot of cheese fondue, I hope you have a happy and healthy start to 2014!

I’ve got a low key evening planned with family, champagne, lots of cheese, and I just finished whipping up a batch of my favorite cookies to share with you all. These are not too sweet but heavy on the chocolate with a spicy kick. Yummy!

Mexican Chocolate Cookies
via Food and Wine Magazine


  • 1 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon unsweetened Dutch process cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup plus 1 tablespoon (lightly packed) light brown sugar
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, at room temperature
  • 3 tablespoons margarine, at room temperature (supposedly it’s a texture thing, but this recipe is from the days of margarine being a healthy alternative so who knows. If you try all butter let me know how they turn out!)
  • 1 teaspoon vanilla extract
  • 1 large egg white
  1. In a medium bowl, whisk the flour with the cocoa, cinnamon, baking soda, salt, cayenne, and black pepper.
  2. In a large bowl, combine the brown and granulated sugars, pressing out any lumps. Using an electric mixer, cream the butter and margarine with the sugars until fluffy.
    Cream butter and sugar until fluffy might be my favorite phrase in the English language. Or any language.

    Cream butter and sugar until fluffy might be my favorite phrase in the English language. Or any language.

    Add the vanilla and beat for 1 minute. Beat in the egg white. Reduce speed to low and add the dry ingredients. Once combined, gather the dough and knead it slightly so it forms a ball. Transfer the ball to wax paper, and roll it into a 10″ long log, about 2″ thick. Wrap it in wax paper and refrigerate until firm, at least 45 minutes. (The dough will keep in the fridge for 3 days, or you can freeze it wrapped in foil for up to 3 months.)

  3. Once the dough is chilled, preheat the oven to 350. Line 2 cookie sheets with parchment paper. Slice the log thinly – you should get about 40 cookies. Mexican Chocolate Cookies - sliced.jpgTip from dad: slice the log into eighths first (cut it in half, then cut each half in half, then cut each quarter in half), then you can just eyeball and slice 5 cookies out of each chunk. This will help keep your cookies even without getting a ruler. The bottoms will flatten out when you slice but will round out again in the oven so don’t worry about it. Arrange the slices on a cookie sheet, leaving some space as they spread a bit. Mexican Chocolate Cookies - ready to bake.jpgBake for 10 minutes. They’ll be pretty soft when they come out of the oven but will crisp up quickly on a cooling rack. Enjoy!

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