Mexican Chocolate Chip Cookies
User Reviews
5
Mexican Chocolate Chip Cookies
Description
These cookies start with melting butter gently to retain its mild flavor, then mixing it with brown sugar to create a moist base. Eggs and vanilla follow, binding the mixture. The dry ingredients include all-purpose flour combined with baking soda, ground cinnamon, salt, and a pinch of cayenne pepper, which adds a nuanced heat beneath the chocolate aroma. Chopped semisweet chocolate is folded in before chilling the dough briefly to improve texture and control spreading.
Baking at 375°F yields cookies with crisp golden edges and tender, slightly underbaked centers, providing a desirable chewy texture. The cinnamon and cayenne infuse a subtle warmth that complements the chocolate without overpowering it.
These cookies serve well as a snack or dessert. They require careful measuring of flour to maintain proper dough moisture and avoid dryness or crumbly texture. Stirring by hand is recommended to maintain the ideal consistency.
Ingredients
- 1 cup butter
- 1 1/2 cups brown sugar packed
- 1 egg large
- 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/8-1/4 teaspoon cayenne pepper
- 4 ounces semisweet baking chocolate chopped
Instructions
- Melt butter in a heavy saucepan. The butter should be just barely melted - not hot and sizzling, not browned.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar.
- Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, cinnamon, salt, and cayenne pepper. Stir until just combined. Please see the comments about flour in the recipe notes.
- Stir in chopped chocolate.
- Cover, and chill dough for 30 minutes.
- Toward the end of the chilling time, preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should look soft and slightly underdone.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Notes
- Accurately measure flour by weighing or aerating and leveling to prevent dry or crumbly dough.
- Use scant ½ teaspoon table salt if kosher salt is unavailable.
- Mix the dough by hand instead of electric mixer for better texture.
- Cookies bake best with edges golden and centers slightly underdone for softness.
- Nutrition values are estimates and can vary by ingredient brand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 140kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 128mg | 5% |
| Potassium | 44mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 175IU | 4% |
| Calcium | 15mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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