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.
BakingCookiesChocolate
4 comments:
ooh, these look great! i just knew mexican chocolate could be used in more than just hot chocolate & mole. yum!!!
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".
Where do you find Penzey's in Canada?
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.
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