Chocolate, Glorious Chocolate!
I'm having an attack of "chocolate lust" lately. I have been thinking of chocolate for the last few days and I can't seem to get it off my mind so I'm just going to give in and make something chocolately and decadent to get this chocolate craving out of my system!
When I make these Mexican Chocolate Chip Cookies, I usually like to melt some extra chocolate and dip the finished (cooked) cookies in the melted chocolate to cover about 1/3 of the cookie in more chocolate. Let them cool on waxed paper or plastic wrap until chocolate sets.
Mexican Chocolate Chip Cookies
2 cups all-purpose flour
2 teaspoon baking powder
1/2 tsp cayenne pepper
1/4 tsp salt
1/2 cup soft butter
1/2 cup sugar
1/2 cup lightly packed dark brown sugar
1/4 cup milk
1/2 tsp vanilla extract
1 egg
2 cups finely chopped Mexican chocolate, such as Ibarra
In a mixing bowl, sift or together the dry ingredients (except chocolate) and set aside.
In a large mixing bowl, with an electric mixer, cream the butter and sugars together on medium-high speed until color lightens and mixture is fluffy (about 2 minutes).
On low mixer speed, add the milk and vanilla until combined. Add the egg and mix well.
With a mixing spoon, mix in the flour mixture until just dough comes together then fold in the chopped chocolate.
Shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter) and wrap in plastic wrap. Refrigerator at least 1 hour or until firm.
When dough has become firm, removed from plastic wrap and slice into 1/4 inch slices. Bake at 350 degrees on a nonstick or lightly greased baking sheet until lightly browned - about 10 minutes.
MMMMMM....can't wait to get started on these!
Linda
Cook Mexican Food
PS - if you want my Mexican recipes delivered to your inbox twice a week, just go to my Cook Mexican Food and sign up for my free newsletter!
When I make these Mexican Chocolate Chip Cookies, I usually like to melt some extra chocolate and dip the finished (cooked) cookies in the melted chocolate to cover about 1/3 of the cookie in more chocolate. Let them cool on waxed paper or plastic wrap until chocolate sets.
Mexican Chocolate Chip Cookies
2 cups all-purpose flour
2 teaspoon baking powder
1/2 tsp cayenne pepper
1/4 tsp salt
1/2 cup soft butter
1/2 cup sugar
1/2 cup lightly packed dark brown sugar
1/4 cup milk
1/2 tsp vanilla extract
1 egg
2 cups finely chopped Mexican chocolate, such as Ibarra
In a mixing bowl, sift or together the dry ingredients (except chocolate) and set aside.
In a large mixing bowl, with an electric mixer, cream the butter and sugars together on medium-high speed until color lightens and mixture is fluffy (about 2 minutes).
On low mixer speed, add the milk and vanilla until combined. Add the egg and mix well.
With a mixing spoon, mix in the flour mixture until just dough comes together then fold in the chopped chocolate.
Shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter) and wrap in plastic wrap. Refrigerator at least 1 hour or until firm.
When dough has become firm, removed from plastic wrap and slice into 1/4 inch slices. Bake at 350 degrees on a nonstick or lightly greased baking sheet until lightly browned - about 10 minutes.
MMMMMM....can't wait to get started on these!
Linda
Cook Mexican Food
PS - if you want my Mexican recipes delivered to your inbox twice a week, just go to my Cook Mexican Food and sign up for my free newsletter!
Labels: Ethnic Mexican Recipes, Mexican chocolate recipes, Mexican dinner recipes on line, Mexican food, recipes, Recipes for Mexican Cultural Foods, traditional
posted by Linda Symonds @ 7:24 AM
3 Comments:
At 1:42 PM,
Dori said…
Hey...just added you to my bloggroll...you have a lot of great looking recipes here!
At 1:46 PM,
Lonely Eater said…
Hi. I really love you blog, i'm gonna added to my links.
At 7:34 PM,
Anonymous said…
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