Mexican Chocolate Cookies
These crumbly Mexican Chocolate Cookies are lightly spiced with cinnamon and cayenne yet deliver a rich, chocolatey flavor so incredibly delicious.
Servings: 30 servings
Calories: 200kcal
Ingredients
- 1 cup butter room temperature (2 sticks)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 1/8 - 1/4 teaspoon cayenne pepper
- 12- ounce package semisweet or dark chocolate chips
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar in a stand mixer until fluffy. Beat in the eggs, followed by the vanilla; mix until creamy. Add the flour, cocoa powder, baking soda, cinnamon, salt, chili powder, and cayenne to the butter mixture. Beat until just blended. Fold in the chocolate chips.
- Using a cookie scoop, space cookie dough on a baking sheet about an inch apart. Bake for 9 to 13 minutes (depending on the size of your cookies) until they are still soft to the touch. Transfer the cookies to a rack to cool.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 132mg | Fiber: 2g | Sugar: 14g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg