I make as directed but add cinnamon and chili to the batter. I admit that I was very nervous, but the chipotle powder really enhances the chocolate flavor of the cookie and there's a nice warming effect afterwards. Otherwise I did everything exactly as in the recipe. Note on the yield: I doubled the recipe and downsized the cookies from Tablespoon scoops to teaspoon scoops - and turned out 152 cookies, over 12 dozen! The bottoms of mine were burning despite the fact that I did use parchment paper. WHY THIS RECIPE WORKS. Mexican Hot Chocolate Cookies, an easy drop cookie recipe resulting in cookies that are crispy on the outside and chewy on the inside. These taste just like Mexican hot chocolate. Mexican Chocolate Cookies. So I have a question. I think its because i tweaked it i do that a lot. I added an extra egg because in Switzerland the eggs are much smaller, so if you live in Europe I would recommend that! Is that correct? Slowly pour the flour … Outside was crisp, inside moist. I haven't tried the chili powder, though. This cookie is crisp on the outside, tender on the inside, yum! Some might think chili powder is what's being called for, the blend of cumin and oregano and chile and such that's used in savory chili recipes. 0. of semisweet chocolate chips and consensus was that they would have been a bit uninspiring without them. Both great suggestions from earlier reviews. I am in love with the Martha Stewart Cookies App for iPad! For sure making these again. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. i dont like things too sweet so i only used a little more than half the sugar. Martha's cookie recipes have never steered me wrong! Preheat oven to 400 degrees, with racks in upper and lower thirds. Also, I didn't have any cream of tartar so used 3 tsp. These are quite possibly the best cookies I've ever had!! I wouldn't recommend any more chili as I could definitely taste it but it wasn't super spicy. Now that's authentic! First of all, you’re going to want to whisk together the flour, cocoa powder, Mexican chocolate, baking powder, and salt in a bowl and set aside. I made this recipe for a friend for her birthday, it was a huge success! Used ancho chill powder. 18 Fall Centerpieces That Will Elevate Your Table, The Perfect Thanksgiving Dinner Menu for Your Smaller Celebration, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, 16 of Our Best Fall Harvest Decorating Ideas for Your Home, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, Your Guide to the Most Popular Fall Perennials, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home, http://marthaandme.wordpress.com/2010/03/18/mexican-hot-chocolate-cookies/. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. They were very successful and greatly appreciated as a cookie for adult tastes. also it's super easy to make a few tame ones, in the same batch. I made 1/2 with chili powder and half with out and I liked the one with chili powder more. Add eggs and beat to combine. These cookies are really delicious. I really like how cayenne makes the back of your throat warm, so I think I'll try that next time. Add the grated Mexican chocolate and mix well. I would love to try some of these recipes, but I need nutrition info. added .3 c of almond butter - and they turned out great, sea salt can definitely add to this and next time i will experiment with different chili - but great texture and taste! I used 2 tsp of baking powder instead of soda/tartar, is this really what would have made the difference? (Process in a food processor if lumps are stubborn). My family and friends absolutely loved it. They stayed pretty well in plastic ware for a little over a week. (Process in a food processor if lumps are stubborn). Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. Add the remaining flour (1 1/4 cups) and mix well. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. For anyone who thinks the dough is too sticky to work with, use a cookie scoop and dump in right into the sugar mixture and then roll it the sugar and spices before handling. But it's a great addition; next time I will use the full amount. The cookies are moist, and delicious! I've made these cookies at least 3 times ths past year and they are always a hit! I'd like to make them agaiin but have them look like the photo! Where do you find the Chile powder? I did, however, spoon blobs onto the cookie sheet and sprinkle them with cinnamon sugar on the tops. I tried a batch at 375 and then another batch at 350. Eat it i prefer a chewy cookie chili to the batter not possibly roll it into.. 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