Tuesday, April 23, 2013

Mexican Chocolate Cookies

Ever since trying the Chocolate Diablo Cookie at Tacofino, I have been striving to recreate the spicy chocolate cookie. This recipe makes a darn good cookie, maybe not quite as good as Tacofino but I think anything out of a food truck just tastes better...

Adapted from Cooking Channel, makes 2 dozen cookies


1/2 cup butter
4 ounces baking chocolate, coarsely chopped
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs
1 cup flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup chocolate chips


Preheat the oven to 325 F. Line cookie sheets with Silpat or parchment paper.

In a heatproof bowl set over simmering water, melt the butter and chocolate, whisking until smooth. Cool to room temperature.

In the bowl of a stand mixer, beat the brown sugar, sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate mixture and continue to mix until well combined.

Add the dry ingredients to the batter and mix on low speed just until combined. Fold in the chocolate chips.
Using a cookie scoop, scoop balls of dough onto the prepare cookie sheets. Bake the cookies, for 12 to 14 minutes, rotating the pan halfway through. The cookies should still be fairly soft when removed from the oven.

Allow to cool slightly before serving. These cookies are best eaten warm.


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