Add sugar mixture, cinnamon, peppers, and vanilla. This is complimenting a mexican menu tonight...a big hit! Followed the receipe,loved the cookie,the addition of chili powder is nice,may add 1/8 teas.additional next time. I never use them and do not know what they are used for in baking! With mixer on low, gradually add flour mixture and beat until combined. I followed the receipe,with no changes,they are wonderful,crisp,and came out beautifully.They remind me of a crinkle cookie,but far superior.I appreciate the receipe,and it will be a go to. Print. Used Pamela's gluten free flour mix, put double the cinnamon and cayenne (in the dough and rolled on the surface), used 1 T baking powder instead of cream of tartar and baking soda, and baked at 350 F on silpat mats. But I’ll tell you a bit here. I used Cayenne on half of these cookies and just cinnamon and sugar on the rest. They came out about 2" and cakey; unlike the photo. Can't wait to make and share these again. This cookie is crisp on the outside, tender on the inside, yum! These fudgy cookies really deliver with a slightly crispy exterior and a deliciously dense, chewy interior like a brownie in cookie form – what’s not to love? These were great and they looked just like the pictures but I made them gluten-free by using a gluten-free flour mix and adding 1/2 teaspoon xanthan gum. Place oven racks in the upper and lower third of the oven preheat to 350 degrees. In other words, leave out both the 2 tsp. I am making them this year. Used my 1 1/2" cookie baller and it (would have) made 52 cookies (if I hadn't eaten about 1 cookie's worth of dough before any were cooked!) I did not roll the cookies in the sugar mixture, but added the 2 teaspoons of cinnamon and 1/2 teaspoon of cayenne pepper to the dry mixture and baked it into the cookies. I didn't really care for the Cayenne ones, but everyone else who tried these did. Add the remaining flour (1 1/4 cups) and mix well. 0. Preheat oven to 400 degrees, with racks in upper and lower thirds. For these cookies, you just grate the chocolate (which pretty much turns into powder). The flour mix I used was 2 parts fine brown rice flour, 2/3 cups potato starch and 1/3 cup tapioca but I think any all purpose gluten free flour blend would work. How to Make Mexican Chocolate Crinkle Cookies. The magazine says the oven should be at 325F which seems to be really different from 400. I made these cookies using just a bit of extra flour than the recipe calls for (I use a very soft wheat flour for all my baking), then sandwiched them with a Kahlua buttercream - sensational! I ended up with 38 large cookies, more crispy than chewy as I use a fan oven. Baked at 350 in a convection oven for exactly 14 minutes and they were perfect. This will substitute for any cocoa powder you commonly would have used in chocolate cookies. These taste just like Mexican hot chocolate. Made these for a school Fiesta function and they were quite the talking point. These decadent, chewy chocolatey Mexican Hot Chocolate Cookies are pure cookie heaven with warming cinnamon spice and a little kick of cayenne pepper. Cinnamon, cayenne pepper, and black pepper gave the cookies just the right … Add the flour mixture. these are great, but the spices did not come through as much as I hoped. These are quite possibly the best cookies I've ever had!! I used McCormick "chili powder" as that's what I assumed the recipe meant (I didn't watch the video so I haven't seen these being made). I baked these cookies today and used the 1/2 teaspoon of ground chipotle pepper. vegetable. Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. Scrape down side of bowl. You likely wash your hands several times a day, but are you doing so effectively? I added about 6 oz. Note on the yield: I doubled the recipe and downsized the cookies from Tablespoon scoops to teaspoon scoops - and turned out 152 cookies, over 12 dozen! My cookies were very crisp (maybe because I overcooked them), and not cakey, which was a plus 4 me. These Mexican Chocolate Shortbread Cookies are the perfect addition to your holiday baking ritual! I made 1/2 with chili powder and half with out and I liked the one with chili powder more. All the essential dishes are here, just on a smaller scale. These cookies are nice and thick. Mine came out puffed and cakey, they are delicious but I prefer a chewy cookie. Chocolate Mexican Wedding Cookies Rating: Unrated 17 A chocolate version of the Mexican Wedding Cookie. But it's a great addition; next time I will use the full amount. It will soon be the year 2011...could you please come out of the Dark Ages and provide nutritional information!!! I made the recipe exactly as is, except used half the chili powder because I was admittedly fearful of the spice in a cookie. 1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder, 1/2 cup plus 1 tablespoons granulated sugar, 3 tablespoons sweet butter, slightly softened, Sign up for the Recipe of the Day Newsletter Privacy Policy. Set aside. I'd like to make them agaiin but have them look like the photo! Soft and chewy chocolate cake mix cookies that are double dipped in a cinnamon sugar mixture for just the right hint of cinnamon flavor. I made this recipe for a friend for her birthday, it was a huge success! To pump these crisp but fudgy cookies with chocolate flavor, we used a hefty amount of Dutch-processed cocoa powder. If I make these again, I think I'll add more flour so they're "rollable.". Line cookie sheet with parchment paper or aluminum foil. The dough was easy to work with..I used a tablespoon to measure each just like the recipe stated. Next time, I'll also add a bit of cinnamon and ancho chile powder to the batter to up the flavor. I baked them about 10 minutes and used a baking stone. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Now that's authentic! Beat on high speed for about one minute. Slowly pour the flour … They taste just like hot chocolate :) Just finished making these and both hubby and I gave them a big thumbs up. And with that just barely a touch of heat and a healthy amount of cinnamon, these Mexican chocolate cookies are the BEST. Overall it gives the cookie more depth of flavor and tones the sweetness and there is just a hint of spicy aftertaste YUM! I made these EXACTLY as the recipe says. Very easy batter to make. i used baking chocolate and other different ingredients. Gingeram - in the video Martha says you can freeze the dough and then slice and bake. Native people of this region used to drink a warmed mixture of water, cacao, and spices. Then try our go-to menu. By Karen Ginnis. Add eggs and beat to combine. Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. Rotate baking sheets from top to bottom and front to back about halfway through. Add in eggs and vanilla and whisk until well combined. Overall, I probably won't make this recipe again. Allow cookies to cool completely before storing or stacking. I made these exactly to the letter including cream of tartar and baking soda, and ground chili powder. I also did not have cream of tartar on hand and used some of your advice and did 3 teaspoons of baking powder. Ingredients. I, like other reviewers, used 1/4 teaspoon of ground black pepper and 1/4 teaspoon cayenne pepper.