mexican spice dark chOcOlate cOOkies

AuthorHeather WallaceCategoryDifficultyBeginner

A decadent double chocolate cookie with a surprising bite.

You will be pleasantly surprised with this chocolate chip cookie that gives a little heat with notes of cinnamon, ancho chili powder, and cayenne pepper.

Sprinkled with a little bit of sea salt- you won't be able to resist!

Spice up your Valentine's day with these cookies- heat it up in the kitchen this year!

Yields16 Servings
Prep Time15 minsCook Time14 minsTotal Time29 mins
 ½ cup unsalted butter, room temperature
 ½ cup sugar
 ½ cup packed brown sugar
 1 large egg, room temperature
 1 tsp vanilla extract
 1 cup all purpose flour
  cup Hershey's Special Dark Cacao powder
 1 tbsp cinnamon, plus 1/4 tsp
 ¼ tsp ancho chili powder
 ¼ tsp cayenne pepper
 1 tsp baking soda
  tsp salt
 2 tbsp milk
 ½ cup mini semi sweet chocolate chips
 ½ cup bittersweet chocolate chips
 2 oz bittersweet chocolate bar, chopped
 coarse sea salt
Mix Wet Ingredients . . .
1

In a stand mixer with a paddle attachment, cream 1/2 cup of room temperature butter for 30 seconds.

Beat in 1/2 cup of sugar and 1/2 cup of packed brown sugar and cream until fluffy scraping the sides of the bowl as needed.

2

Add 1 large room temperature egg and 1 teaspoon of vanilla extract, blend until combined.

Sift Dry Ingredients . . .
3

In a separate bowl sift together 1 cup of flour, 2/3 cup Hershey's Special Dark Cacao powder, 1 tablespoon plus 1/4 teaspoon of cinnamon, 1/4 teaspoon ancho chili powder, 1/4 teaspoon cayenne pepper, 1 teaspoon baking soda, and 1/8 teaspoon salt.

4

Gradually beat into the wet ingredients.

Stir in 2 tablespoons of milk.

5

Fold in 1/2 cup mini semi sweet chocolate chips, 1/2 cup bittersweet chocolate chips, and 2 oz of a bittersweet chocolate bar that has been chopped.

Chill for 60 minutes.

Bake and Enjoy . . .
6

Preheat oven to 350°F.

Line a cookie sheet with a silicone mat or parchment paper.

7

Form 2 tablespoons of cookie dough into balls and place onto baking sheet. Flatten dough balls slightly and top with a sprinkle of coarse sea salt.

9

Cool 5 Minutes before removing from baking sheet to a wire rack.

Let cool completely.

10

Enjoy with a glass of milk!

Ingredients

 ½ cup unsalted butter, room temperature
 ½ cup sugar
 ½ cup packed brown sugar
 1 large egg, room temperature
 1 tsp vanilla extract
 1 cup all purpose flour
  cup Hershey's Special Dark Cacao powder
 1 tbsp cinnamon, plus 1/4 tsp
 ¼ tsp ancho chili powder
 ¼ tsp cayenne pepper
 1 tsp baking soda
  tsp salt
 2 tbsp milk
 ½ cup mini semi sweet chocolate chips
 ½ cup bittersweet chocolate chips
 2 oz bittersweet chocolate bar, chopped
 coarse sea salt

Directions

Mix Wet Ingredients . . .
1

In a stand mixer with a paddle attachment, cream 1/2 cup of room temperature butter for 30 seconds.

Beat in 1/2 cup of sugar and 1/2 cup of packed brown sugar and cream until fluffy scraping the sides of the bowl as needed.

2

Add 1 large room temperature egg and 1 teaspoon of vanilla extract, blend until combined.

Sift Dry Ingredients . . .
3

In a separate bowl sift together 1 cup of flour, 2/3 cup Hershey's Special Dark Cacao powder, 1 tablespoon plus 1/4 teaspoon of cinnamon, 1/4 teaspoon ancho chili powder, 1/4 teaspoon cayenne pepper, 1 teaspoon baking soda, and 1/8 teaspoon salt.

4

Gradually beat into the wet ingredients.

Stir in 2 tablespoons of milk.

5

Fold in 1/2 cup mini semi sweet chocolate chips, 1/2 cup bittersweet chocolate chips, and 2 oz of a bittersweet chocolate bar that has been chopped.

Chill for 60 minutes.

Bake and Enjoy . . .
6

Preheat oven to 350°F.

Line a cookie sheet with a silicone mat or parchment paper.

7

Form 2 tablespoons of cookie dough into balls and place onto baking sheet. Flatten dough balls slightly and top with a sprinkle of coarse sea salt.

9

Cool 5 Minutes before removing from baking sheet to a wire rack.

Let cool completely.

10

Enjoy with a glass of milk!

mexican spice dark chOcOlate cOOkies
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