I got this recipe from a friend who doesn’t really cook but loves to bake, and I demanded the recipe from her. I did some looking around the internet, and the thing that makes these Mexican isn’t the just the chili powder like I thought. Turns out that in Mexico it’s common for chocolate to be flavored with cinnamon and vanilla. I was looking through another cookbook, and it’s common to buy it in discs and melt it in milk to make hot chocolate! So, there’s your bit of trivia for the day.
Also, you should feel free to double up the cayenne pepper. I usually quadruple it from what the recipe calls for.
As a final note, these cookies end up being pretty big. Feel free to shrink them down, just adjust the cooking time.
Cookies!
1 stick butter
4 ounces (1 bar) unsweetened baking chocolate, chopped up
1 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
2 large eggs
1 cup flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder (I also add 1 teaspoon chipotle powder)
1/2 teaspoon baking SODA (first time I fucked up and used powder)
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup semisweet chocolate chips
Directions
Preheat the oven to 325 F.
Put the butter and chocolate in a microwave safe bowl. Heat it for 30 seconds at a time. After each interval, stir the chocolate and butter together to mix it, then if there is still solid chocolate, put it back in for another 30 seconds. Once it’s nice and smooth, put it aside to cool while you do other stuff.
Mix together the brown sugar, white sugar, vanilla, and eggs until combined. Add the chocolate and butter goop and again mix until combined.
Add the rest of the dry ingredients (flour, cocoa powder, cinnamon, chili powder, baking soda, salt, and cayenne) and yet again, mix until combined. At this point it should be pretty thick. Fold in the chocolate chips with a spoon.
Drop large balls of the batter on to cookie sheets. When I say large, between 1-2 tablespoons each. The entire batch should make 24 good sized cookies, so use that for reference. 12 cookies to a sheet. Bake one sheet at a time for 14 minutes and then transfer to a cooling rack.
If you keep them in tupperware or a plastic bag they stay just fine for a week or more, but they don’t usually survive more than a week in my place so I wouldn’t know about their long term viability.
eatbensmeat 