Chocolate, Glorious Chocolate!
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
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!
Cook Mexican Food
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