Mexican Double Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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A little change of pace and different from the every day chocolate chip cookie. Ingredients:
1 cup flour |
1/2 cup unsweetened dutch-processed cocoa powder |
1 teaspoon cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/8 teaspoon finely ground black pepper |
1/4 lb dark chocolate, chopped coarse |
1/2 cup butter |
1 1/2 cups sugar |
2 large eggs |
1 teaspoon vanilla |
3/4 cup semi-sweet chocolate chips |
Directions:
1. Whisk together four, cocoa powder, cinnamon, soda, salt & pepper. Set aside. In double boiler, melt together chopped chocolate & butter.** Let cool slightly.
2. In mixer, combine eggs, sugar, vanilla and chocolate mixture. Beat on medium until combined. On low, gradually add dry ingredients. Fold in chocolate chips.
3. Use 1 1/2 cookie scoop. Preheat oven to 325°F.
4. Bake on parchment lined sheets, 2 apart, at 325°F for about 15 minutes. They should look flat with cracked surfaces but soft in texture. Let cool on the parchment on wire racks. Store at room temperature for up to 3 days.
5. ** If melting in microwave, do it gradually, being careful not to let it get too hot.
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