Sunday, March 19, 2006

Muerte de Chocolate Cookies

Not trusting BabelFish right now, so if anyone knows how to say Death By Chocolate in MExican, let me know...


Mexican Chocolate is one of my favourite indulgences and cookies are one of Rob's, so I combined them again into my new favourite cookie. The format will look a little familiar ~ why mess with a good thing??

Mexican Death by Chocolate Cookies

3/4 cup softened butter
1 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 egg
1 1/3 cups AP flour
1/3 cup Penzey's Cocoa Powder (you can try other brands, but I can't guarantee results)
2 tbsp cornstarch
1 tsp baking soda
1/2 tsp sea salt
5 oz semisweet chocolate chips
5 oz Mexican Chocolate, chunked

Cream butter and sugars together, add vanilla, cinnamon and egg. Mix until completely blended. Combine dry ingredients and stir into wet along with the chocolate. Make 1 tbsp sized cookies using a melon baller other appropriate utensil, flattening slightly. Bake at 375 for 8 minutes.

5 comments:

kickpleat said...

ooh, these look great! i just knew mexican chocolate could be used in more than just hot chocolate & mole. yum!!!

Sandee said...

Hey Kayaksoup! It's Sandee from CLBB...coincidentally I posted on my (new) blog a couple weeks ago about Mexican chocolate and finding it for the first time.

Oh, and I think Death by Chocolate would be "Muerte por Chocolate".

Randi said...

Where do you find Penzey's in Canada?

linda said...

Kickpleat, I love Mexican chocolate and am always experimenting with new ways to use it.

Sandee, thank you. I will change the title. Also, I didn't know you had a blog ~ must check it out!

Randi, the Penzey's stuff is from my trip to Arizona last fall.... I WISH I could get Penzey's in Canada.

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this