Mexican Chocolate Chip Cookies

Ingredients

This recipe adds cinnamon and chili powder to the classic chocolate chip cookie recipe, giving it a Mexican flavor profile. Additionally, we use Mexican chocolate, which has a distinct flavor and texture compared to regular chocolate. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 tsp (5g) baking soda 1 tsp (5g) baking soda
• 1 tsp (5g) salt 1 tsp (5g) salt
• 1 tsp (2g) ground cinnamon 1 tsp (2g) ground cinnamon
• 1/2 tsp (1g) chili powder 1/2 tsp (1g) chili powder
• 1 cup (227g) unsalted butter, at room temperature 1 cup (227g) unsalted butter, at room temperature
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 2 large eggs 2 large eggs
• 2 tsp (10ml) vanilla extract 2 tsp (10ml) vanilla extract
• 8 oz (227g) Mexican chocolate, chopped into small pieces 8 oz (227g) Mexican chocolate, chopped into small pieces
• 1 cup (150g) chopped pecans (optional) 1 cup (150g) chopped pecans (optional)

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 34g (24g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and chili powder.
3. 3.
   In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
4. 4.
   Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. 5.
   Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. 6.
   Stir in the chopped Mexican chocolate and pecans (if using).
7. 7.
   Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. 8.
   Bake for 10-12 minutes, or until the edges are golden brown.
9. 9.
   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Mexican chocolate — Mexican chocolate is traditionally made with cinnamon and sugar, giving it a unique flavor. If you can't find Mexican chocolate, you can substitute it with dark chocolate and add 1 tsp of ground cinnamon and 1 tbsp of granulated sugar to the recipe.

Tips & Tricks

• Don't overmix the dough, as this can result in tough cookies.
• If you prefer a spicier cookie, you can increase the amount of chili powder.
• For a softer cookie, bake for 10 minutes. For a crunchier cookie, bake for 12 minutes.

Serving advice

Serve these cookies warm with a glass of cold milk or a cup of hot chocolate.

Presentation advice

Arrange the cookies on a plate and sprinkle with powdered sugar for a festive touch.