Mexican chocolate chip cookies
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 45
Complexity: easily
Servings: 45
Mexican chocolate chip cookies boast a rich flavor with warming notes of cinnamon and cayenne pepper. Made by cutting, they're crispy on the outside and soft in the center. Enjoy these savory cookies with a mug of hot chocolate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 0.5 cup + 1 tablespoon cocoa powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon salt
- 0.5 tbsp. + 1 tbsp. l. brown sugar
- 0.5 cup + 1 tablespoon granulated sugar
- 3 tbsp slightly softened butter
- 3 tablespoons of hard margarine
- 0.5 tsp ground cinnamon
- A generous pinch of ground black pepper
- A generous pinch of cayenne pepper
- 1 teaspoon vanilla
- 1 egg white
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Recipes with similar ingredients: premium flour, brown sugar, cocoa, cinnamon, black pepper, ground cayenne pepper, eggs, margarine
Cooking the dish according to the recipe:
- Combine the flour, cocoa, baking soda, and salt in a medium bowl. Whisk thoroughly. Set aside. Combine all the sugar in a small bowl and mix well with your fingers to remove any lumps.
- In a medium bowl, beat the butter and margarine until creamy. Add the sugar mixture, cinnamon, pepper, and vanilla. Beat on high speed for about 1 minute. Fold in the egg white. Stop the mixer. Add the flour mixture. On low speed, mix until smooth.
- Gather the dough with your hands and form it into a neat log 22-25 cm long. Wrap in waxed paper. Fold or twist the ends of the paper, being careful not to pinch or flatten the dough. Refrigerate for at least 45 minutes.
- Place baking sheets in the upper and lower thirds of an oven preheated to 350°F (175°C). Line a cookie sheet with parchment paper or foil.
- Using a sharp knife, cut the chilled dough into circles no more than 0.5 cm thick. Place them on the prepared baking sheets, spacing them 2 cm apart. Bake for 12–14 minutes. Rotate the baking sheets halfway through baking. The cookies will crack on top and then begin to settle slightly when done. Using a metal spatula, transfer them to a wire rack to cool. Let them cool completely before transferring them to a container. Store in a tightly sealed container for up to two weeks or freeze for up to 2 months..
Author of the recipe - Alisa Medrich is a culinary author specializing in extraordinary confectionery recipes.
Categories:
recipe / Mixer / Autumn dishes / Desserts / Cookie / Mexican cuisine
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