Dark Mexican Chocolate Cookies with a Surprise

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
Prep time: 
Cook time: 
Total time: 
  • 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!
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Makes about 24 cookies.

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