My girlfriend Bev came over to help me with this recipe. I’ve been dying to make a spicy chocolate cookie for awhile now so we got to work. We tasted and adjusted the spices in these Mexican Chocolate Spice Cookies a million times until they were pure perfection. We even dipped our fingers in straight cayenne pepper and licked them to get a sense of the exact spiciness. We were pretty serious about it.
I put these cookies in our cookie jar just like any other cookie I make. I like to make my husband try things before I tell him what they are. As long as it doesn’t look weird he’s usually game. He LOVED these cookies! He had no idea they had hot spices in them but loved the flavor. They aren’t “hot” spicy but there is definitely a subtle kick in them that you can’t quite put your finger on unless you know what’s in them. I know I said this about my Salted Chocolate Chip Cookies but I’ve changed my mind…these Mexican Chocolate Spice Cookies are my new cookie jar staple.
- 6 Tbsp butter, softened
- 1/2 cup +1 Tbsp brown sugar
- 1/2 + 1 Tbsp sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/2 cup + 1 Tbsp cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1/8 tsp ground black pepper
- 1 cup bittersweet chocolate chips
- 1 cup powdered sugar
- 2 Tbsp milk
- 3/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- Preheat the oven to 325°. Line 2 baking sheets with parchment paper and set aside.
- Mix together the butter, brown sugar and sugar until well combined. Add the egg and vanilla and mix well.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, cayenne pepper, and black pepper.
- Add the flour mixture to the butter mixture and beat until well incorporated. Dough will be very thick.
- Stir in the chocolate chips by hand with a wooden spoon. Drop by rounded tablespoons (or use a cookie scoop) onto the baking sheets. Flatten the dough with the palm of your hand until about a 1/2" thick (cookies will maintain shape during baking).
- Bake for about 11 minutes or until the cookies are just set. Let cool for a couple minutes and then transfer to cooling racks.
- To make glaze, whisk together powdered sugar, milk, cayenne pepper and cinnamon. Drizzle over cookies cooling on wire racks. Allow to cool completely for drizzle to harden.
Sherry
March 7, 2014 at 1:29 pmThese sound so good. Can’t wait to try them.