Mexican Chocolate Slice-And-Bake Cookies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Mexican chocolate is known for the addition of cinnamon, and often chile. These deeply chocolaty cookies have a little kick from the cayenne. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup dutch-processed cocoa powder |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon cayenne pepper |
1/4 teaspoon fine salt |
8 tablespoons unsalted butter, at room temperature (1 stick) |
1/2 cup packed light brown sugar |
1/2 cup granulated sugar |
1 large egg, at room temperature |
1/2 teaspoon vanilla extract |
Directions:
1. Whisk together flour, cocoa, baking powder, spices, and salt.
2. In work bowl of a stand mixer outfitted with flat beater blade, beat butter and both sugars on medium speed until very light and fluffy, at least 5 minutes. Scrape down bowl and beater with rubber spatula.
3. Add egg and vanilla and beat on medium until incorporated.
4. Turn speed down to low and add flour mixture a spoonful at a time. Mix just until combined.
5. Divide dough in two equal pieces. Form each piece into a log 1-1/2 across. Wrap tightly in plastic wrap and refrigerate at least 2 hours, or up to 3 days. (You can freeze up to 1 month - just thaw in refrigerator overnight before continuing.).
6. Preheat oven to 350F and place racks in upper middle and lower middle positions.
7. Slice logs 1/4 thick. Place discs 1/2 apart on 2 baking sheets - you should get about 20 cookies on each sheet.
8. Bake 6 minutes. Rotate each sheet back-to-front, and swap racks top-to-bottom. Bake another 6-7 minutes, until edges are firm but centers are still soft.
9. Place sheets on wire racks and cool 5 minutes, then transfer cookies to racks to cool complete. Store in an airtight container at room temperature, up to 3 days.
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