Ingredients
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1 1/2
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3/4
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3/4
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1/2
-
1/4
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1/4
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1 1/2
-
1
-
1 1/2
-
1
-
-
-
-
-
Directions
Spicy Mexican Cookies (Chocolate), If youre looking for a chocolate cookie with a real kick, look no further These cookies are a perfect marriage of chocolate and spicy They are firm, but chewy-melt-in-your-mouth For comparison, I lean toward medium heat when it comes to salsa This recipe is adapted from an excellent food blog called Baking Bites , The flavor on these cookies is very nice, but I felt that the texture was drier than I would prefer in a cookie; even a little crumbly I don’t see myself making this recipe again I did up the cayenne by 1/4 of a tsp and that provided a great level of heat , Spicy! Well, not too spice, but just like the description says a perfect marriage of chocolate and spicy The texture is also perfect, I loved these cookies! Thanks for posting A B, Hall Made for PAC fall 08
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Steps
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1
Done
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In a Medium Bowl Whisk Together the Flour, Cocoa, Cinnamon, Cayenne, Salt and Pepper. |
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2
Done
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in a Large Bowl, Use an Electric Mixer to Cream the Butter and Sugar. Add the Egg and Vanilla and Mix Until Light and Fluffy. |
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3
Done
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Slowly Add the Dry Ingredients Until They Are Fully Blended Into the Dough and No Traces of the Flour Mix Remain. |
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4
Done
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Divide the Dough in Two and Roll Each Half Into a Log Thats 9 Inches Long. Wrap Each Log Tightly in Plastic Wrap and Place in the Freezer Overnight or a Minimum Eight Hours (if You're not Interested in Baking the Whole Batch at Once, the Dough Will Keep Up to Six Weeks in the Freezer). |
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5
Done
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Having Been Frozen, the Dough Will Require a Small Amount of Effort to Cut Through. With a Sharp Knife, Cut 1/3 Cookies from the Dough. Bake at 375 F For 8-10 Minutes or Until Edges Are Firm. Allow Cookies to Cool 30 Seconds to a Minute Then Transfer to a Wire Rack to Cool. |
