Chocolate cookies with caramel and almonds

Votes: 1

How to Make - Chocolate Chip Cookies with Caramel and Almonds

Time: 1 hour 40 min.
Complexity: easily
Quantity: 36 cookies

Mexican-style hot chocolate cookies. Mexicans love to infuse their chocolate drink with a variety of spices, including cinnamon and pepper, both allspice and cayenne. Mix cocoa and spices into cookie dough and bake into mini chocolate circles. Add extra flavor by drizzling them with condensed milk or caramel and sprinkling with slivered almonds. The cookies are crispy, aromatic, and rich with a warm flavor. The perfect treat for the winter holidays.

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.

Ingredients for the recipe:

1 cup premium flour

0.5 cup + 1 tbsp Mexican unsweetened cocoa powder (can be substituted by adding 3/4 teaspoon ground cinnamon to unsweetened 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 tablespoons sweet butter, room temperature
3 tablespoons of margarine
0.5 tsp ground cinnamon
A generous pinch of ground black pepper
A generous pinch of cayenne pepper
1 tsp vanilla extract
Protein of 1 egg
0.5 tbsp. boiled condensed milk, as desired
1/4 cup almonds, finely chopped, optional

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium bowl, combine the flour, cocoa, baking soda, and salt. Whisk thoroughly. Place all the sugar in a small bowl and mix with your hands, breaking up any lumps.If the lumps are too hard, blend in a food processor.).
In a medium bowl, beat the butter and margarine with a hand mixer until creamy. Add the sugar mixture, cinnamon, pepper, and vanilla. Beat on high speed for about 1 minute. Fold in the egg white and beat until smooth. Stop the mixer.

Add the flour mixture and mix on low speed until smooth. Use your hands to gather the dough and shape it into a neat log 22–25 cm long and 4 cm in diameter. Wrap in waxed paper or plastic wrap. Fold or twist the ends of the paper, being careful not to pinch or flatten the log. Refrigerate for at least 45 minutes, or until needed.
Position oven racks in the lower and upper thirds of the oven and preheat to 350°F (175°C). Line baking sheets with parchment paper or aluminum foil.
Using a sharp knife, cut the chilled dough into 0.5 cm-thick circles. Place the cookies on the prepared baking sheets, spacing them 2.5 cm apart. Bake for 12 to 14 minutes. Halfway through baking, rotate the baking sheets and turn them over. The cookies will puff up and crack on top, then settle slightly toward the end of baking.
Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Cool completely before storing. Store in an airtight container for up to 2 weeks, or freeze for up to 2 months.
To add flavor to the cookiesAfter it has cooled on a wire rack, drizzle it with boiled condensed milk and sprinkle with chopped almonds.