Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans or walnuts optional
- 1/4 cup granulated sugar for rolling
Instructions:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy
Add the eggs, one at a time, mixing well after each addition
Stir in the vanilla extract
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, cayenne pepper, salt, baking soda, and baking powder
Gradually add the dry ingredients to the wet ingredients, mixing until just combined
Fold in the semisweet chocolate chips and chopped pecans or walnuts if using
Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm
Preheat your oven to 350F 175C and line a baking sheet with parchment paper
Shape the dough into 1-inch balls and roll them in granulated sugar to coat
Place the sugar-coated dough balls on the prepared baking sheet, leaving enough space between each cookie
Using the bottom of a glass, gently flatten each cookie
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely
Enjoy these delicious Mexican Hot Chocolate Cookies with a dash of Texas flair
No comments:
Post a Comment