If carbs didn’t matter, I’d probably eat a dozen of these cookies at a time and feel perfectly fine about it. But carbs matter, so I only ate four at one time. ; ) I really mean it – these cookies could be my favorite of all time because they combine a lot of things I love: dark chocolate, a little sweet with a touch of saltiness, a little spice (yep I added a little cayenne pepper), melt-in-your-mouth texture, and just plain yumiliciousness!
I came across the recipe that inspired me while I was searching for something simple to whip up last night. I tweaked the recipe slightly and now I’m making sure to put it in writing today so I can make them for the rest of my life! If you love dark chocolate and melt-in-your mouth cookies, you gotta try these! You won’t regret it – and neither will your family or friends!
Recipe adapted from Above an Italian Restaurant blog
- Dark Mexican Chocolate Cookies with a Surprise
- 2¼ cups all purpose flour
- ½ cup unsweetened cocoa powder (I used Hershey’s Cocoa “Special Dark”)
- 1 tablespoons plus 2 teaspoons cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt plus a pinch for the coating
- 1½ cups granulated sugar
- 2 large eggs
- 2 sticks butter, room temperature
- 1 teaspoon vanilla extract
- optional – ½ teaspoon chile powder
- optional – pinch cayenne pepper
- Note: I brought these to work and everyone commented on how they could barely detect the spice, so don’t be afraid to use it!
- Preheat oven to 400 degrees F.
- Sift flour, cream of tartar, baking soda, ¼ teaspoon of the salt, 1 tablespoon of the cinnamon and the cocoa powder into mixing bowl and whisk a few times. In another bowl, beat butter and 1¼ cups of the sugar until well blended. Add eggs, one at a time, beating between additions. Add the vanilla extract and beat a bit more until incoroorated. Add the flour mixture a little at a time and continue to beat, making sure to scrape down sides.
- In a small bowl mix 2 teaspoons of cinnamon, ¼ cup of sugar, cayenne pepper, salt and the chile powder. Whisk well and spread out in shallow dish.
- Wtih clean hands, roll dough in balls (about a tablespoon at a time) and then roll each one in the cinnamon/sugar mixture. Place on parchment paper lined baking sheet about a couple inches apart. Bake for 8-10 minutes and let cool.
- Makes about 24 cookies.