Chewy cookies filled with chunks of Mexican chocolate with a dash a cinnamon and a hint of cayenne for a unique and delicious cookie!
I’ve got a treat for you guys – these are some really fantastic cookies! I kept a few for myself but sent the majority to 3 lovely ladies as a part of The Great Food Blogger Cookie Swap.
This was my second year participating in the cookie swap (I sent these Cranberry Oatmeal Cinnamon Chip cookies last year). Lindsay and Julie assign each blogger 3 different people to ship their cookies to – and in return you receive a dozen cookies from 3 different bloggers.
I think I’ve briefly discussed my love for sending/receiving mail so getting cookies in the mail is the ultimate. I think I checked my mail twice a day for a week and a half. Here’s what I got:
With thousands of cookies being sent across the world and I knew I wanted mine to stand out a little – so I went with a bold flavor. I added cayenne pepper and cinnamon to my cookie dough to give them a nice southwestern kick. But don’t be scared – they won’t be “spicy”, they just have a hint of heat to make them pop, you won’t be running around trying to find milk to cool your mouth (unless of course you are a cookie dunker )
I started off with this luscious Mexican chocolate that I chopped into chunks. This is no ordinary chocolate either – its laced with cinnamon and has a very distinct flavor. I used Ibarra brand – but Nestle also makes one called Abuelita. Luckily I can find it really easily here in Arizona (hello Food City!) but you can also get it on Amazon. If push comes to shove and you’re DYING to make these and don’t want to wait for fancy chocolate, you could also sub regular semi-sweet chocolate.
Like most cookies, it’s super important not to over bake them. The cookies need to be nice and chewy! Now go make them – you won’t regret it!
Please note that the Mexican chocolate gets quite crumbly when chopped – if you stir in all the little crumbs (As I did) your batter will be darker and flecked with chocolate in addition to the chunks.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoon ground cinnamon
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract (Mexican if you have it!)
- ¼ teaspoon ground cayenne pepper
- 12 ounces of roughly chopped Mexican chocolate
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a medium bowl stir together flour, baking soda, salt, cinnamon and cayenne. Set aside.
- Using stand mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Add in flour mixture, one cup at a time until just until blended. Stir in chocolate chunks. Refrigerate dough until cold, at least 1 hour and up to 1 day.
- Drop dough by rounded tablespoonfuls onto sheets, spacing 1 ½ inches apart. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on baking sheets 3 minutes. Transfer cookies to racks and cool.