Chewy Chocolate Chip Cookies are flavorful and sweet with soft interiors and slightly crisp edges. Stir in the vanilla extract and chocolate chips by hand. Try our other famous cookie recipes next: snickerdoodles, oatmeal chocolate chip cookies, or white chocolate macadamia nut cookies. This recipe really is one of my faves. Interesting Tina. Can be stored in an airtight container for 3-5 days, in my experience. Add eggs, vanilla and rum; beat 2 minutes longer. She is a Co-Founder and Chief Brand Officer at Mediavine, but still always a food blogger at heart. Have you ever frozen the cookie dough before baking? Thanks so much for getting back to me. Thank you for sharing this wonderful recipe! 3/4 teaspoon kosher salt. Blackstrap molasses would be my last choice as I find it lends a slight metallic taste but I doubt I’d even notice it if I didn’t bake these all the time. Preheat the oven to 350F. Add items to your shopping list. These are without a doubt a keeper!!!! Do not overbake. 1/2 cup unsweetened cocoa powder I thinkI cook them too long because they were not soft. Plus, these cookies are easy to make — you’ll only need one bowl and a spoon — no hand or stand mixer required! Perfect advice! Stir with a rubber spatula to full incorporate and ensure it’s all melted and set aside to cool. 1/8 teaspoon chipotle chile powder 1 tsp vanilla extract. Posted on Last updated: April 16, 2020 Categories Baking, Barbecue, Chocolate, Christmas, Cookies, Desserts, Gluten Free, Holidays, Party Food, Quick & Easy, Tex-Mex. Chewy, yet with the perfect crispiness around the edges. Will try again and hopefully they turn out soft and not crunchy! Absolutely perfect. I am making them tomorrow which is Sunday for a cookie exchange on Monday. Maybe I’m just partial because it stars all my favorite Tex-Mex flavors: pecans, cinnamon, chipotle, and chocolate. The lighter cookies are super tasty molasses cookies (that recipe will be on the blog someday too!). To lower the sugar would it change anything with recipe/outcome to not roll in sugar before baking? Made these over the weekend and they were a big hit. It’s sooo good!! I can’t wait to try these. 1/2 cup 3.5 oz organic cane sugar or granulated sugar. The chocolate, cinnamon, and cayenne pepper just go so well together. These are great for make-ahead and store and ship well. In another bowl, whisk together next 6 ingredients. When ready to bake, preheat oven to 350 degrees. Place racks in upper and lower thirds of oven; preheat to 350°. Place the chocolate in a small glass bowl and microwave for one minute, stir and microwave 30 seconds more to fully melt. If you have large jelly-roll sized pans like me, you can get about 12 on a tray. Would this soupy mixture really come together into a chewy cookie? Add sugar, egg and vanilla extract to the large bowl. I like that at just a quarter-teaspoon of cayenne, the cookies aren’t notably spicy — there’s just a little tingle that creeps up about halfway through eating one that makes you wonder, “ooohh… what’s that?” Heat level is similar to ginger. Blend into creamed mixture drop by teaspoonful onto ungreased cookie sheet bake at 350° for 10 minutes (Do not over bake. And the hint of spice and heat from the cinnamon and cayenne makes this cookie stand out. My kids and my husband all loved them too. Preheat oven to 350°. It’s the first recipe I ever developed myself and it’s the recipe I’m most often asked for. The ultimate thick and chewy bakery-style chocolate chip cookies made with semi-sweet chocolate chips and Mexican vanilla. You can mix it up in one or two bowls, no mixer needed. DUH. These Chewy Molasses Cookies also make a perfect pairing. Combine flour, cocoa, baking soda and salt. Thanks for the feedback! Toast pumpkin seeds on a … Unlike some other cookie scoops I’ve bought in the past, it doesn’t break after a few uses. COMBINE DRY INGREDIENTS. Remove the baking sheet from the oven, and immediately lift the parchment paper off the tray. Miss you guys! But am I HAPPY I took the plunge. And also check out my most pinned cookie recipe:  Chewy Chocolate-Espresso Cookies. Hi, this look so good! That combination of flavors was the inspiration for these Mexican chocolate chip cookies. Thanks for the idea...and the Sugar Rush! Drop about 1 1/2 Tbsps of cookie dough onto prepared baking sheets (I like to use a cookie scoop), placing dough about 2 inches apart. Lisa recommends toasting the pecans, but since I used already toasted and candied pecans, I skipped this step. You’re the second person who has mentioned the cooking time so I’m going to revise that in my recipe as I usually go with the shortest time anyway. I did leave one of the originals down below just so you all can see for yourself why this recipe so desperately needed a little face lift. This recipe is adapted from an excellent food … I appreciate it! In a large bowl, add the butter, white sugar, ground Abuelita Mexican Chocolate disc and unsweetened cocoa powder. 2 1/2 cups powdered sugar cocoa powder plus 1 Tbsp. The other thing to love about Mexican Chocolate Chewies is that they’re naturally gluten free without the addition of flours you may not keep on hand. The Best Chewy Chocolate Chip Cookies are one of our favorite recipes. Stupid question: I have a neighbor who is allergic to gluten AND nuts, so I thought I would try replacing the pecans with gluten-free Rice Krispies. Add eggs and vanilla; blend well. I made these for the first time for my coworkers. I think they’re just about the perfect cookie. Before moving to a cooling rack, re-roll them in the cinnamon sugar mixture. Maybe this giveaway batch will be photo-ready and the window light will cooperate! I will let you know how they turn out. These chocolate cookies are thick and chewy, … Bake cookies, one sheet at a time, for 10-12 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. <3. In large bowl, whisk together flour, cornstarch, cinnamon, … These have the texture of a traditional chewy molasses cookie plus deep chocolate flavor, the warmth of cinnamon and a nice little heat from the cayenne pepper. The resulting cookies are crisp at first, but give way to a chewiness that rivals any caramel I’ve eaten. You do not even need a mixer. My only constructive comment is to perhaps consider dropping the minimum bake time in your range. I believe these cookies would also be fine stored in the freezer for one to two months. You will need to add a minute or two to the bake time and the batch will make about 18 cookies instead of 30. Has anyone added chocolate chips to these to boost the chocolate factor? Mexican Hot Chocolate Cookies. But then, what’s not to love about that combination? Hi Carla! Required fields are marked *. Phenomenal! yields about 30 cookies. I have to admit that baking cookies with cayenne pepper was a bit out of my comfort zone. You will need to add a minute or two to the bake time and the batch will make about 18 cookies instead of 30. Or maybe we’re just both completely in love with the Homesick Texan Cookbook! I took them to the Food Bloggers’ Cookie Swap we had here in New York City, as did Justin from Just Cook NYC. Jane’s blog has been shared again. I made these yesterday and they were universally praised by friends, family an co-workers. Copyright © 2021 Bluebonnet Baker | Trellis Framework by Mediavine, Giveaway: Green Mountain Coffee Holiday Package, Coconut Chicken Curry from the Our Sweet Basil Kitchen Cookbook. {"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Chewy Mexican Hot Chocolate Cookies","author":{"@type":"Person","name":"Jane Deitrich"},"datePublished":"2017-02-28 10:16:05","image":"http:\/\/www.bakersbrigade.com\/wp-content\/uploads\/2017\/09\/IMG_6179.jpg","description":"This is my most-requested recipe, no contest. Cream the butter and sugar together. Mine were definitely done by 11 minutes (and possibly could have pulled them at 10) in a thermometer-verified 350F oven. Mexican Crinkle Cookies When it’s baking time, my family lobbies for these Mexican crinkle cookies. I’ve never tried TJ’s cocoa, I’ll give it a shot next time ❤️, Your email address will not be published. 12 tablespoons of butter should clock in at 170 grams ❤️ Happy baking! I’m so happy to hear that your cookies were enjoyed, I think this recipe is a real gem so I’m always delighted when others agree. When the cookies are completely cool, peel the parchment paper away from the bottom of the cookies. Will be making them again for sure. I have frozen cookie dough many, many times. Thanks for a great (and easy) recipe! That is in the pipeline! shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri Hi Jenny ☺️ I have grated chocolate shavings in to get a more chocolatey taste, it was super yummy! As long as you thaw it completely before baking, there shouldn’t be an issue with it . Gently fold in chopped dark chocolate and mini marshmallows. XO! Sorry your first batch didn’t turn out how you’d hoped. I used some yummy cocoa powder from Trader Joe’s. 1 cup semisweet chocolate chips 6 TBS butter, softened. These look amazing! Slightly adapted from the Homesick Texan Cookbook, Ingredients Place cookies 2 inches apart onto ungreased baking sheets. These are great for make-ahead and store and ship well. You can use any #50 cookie scoop, I’ve got details of how to choose the right size cookie scoop and which brand to buy here. Hi Jackie, I wouldn't recommend it. These fudgy cookies really deliver with a slightly crispy exterior and a deliciously dense, chewy interior like a brownie in cookie form – what’s not to love? I made these yesterday. 1/4 teaspoon kosher salt Let me know if cooking them less does the trick. Beat in eggs one at a time, then stir in the vanilla. 1 cup 7 oz firmly packed light brown sugar. This is My Favorite Base Oatmeal Cookie Recipe. I’ve always wondered … why are the cookies in the photo two different colors? Bake for 15 minutes, or until the cookies are cracking on the surface. But did I mention how easy they are? Bake cookies for 8-11 minutes, until cookies are just turning golden. ","recipeYield":"30 cookies","prepTime":"PT10M","cookTime":"PT14M","recipeIngredient":["12 tablespoons butter (melted)","1\/2 cup cocoa powder (I prefer Nestle)","2 tablespoons molasses","1 1\/2 cups all-purpose flour","1 1\/2 teaspoons baking soda","1\/2 teaspoon salt","1 cup sugar (+1\/2 c. for rolling)","1 large egg (room temperature)","1 teaspoon vanilla extract","1 teaspoon cinnamon","1\/8-1\/4 teaspoon cayenne pepper"],"recipeInstructions":["In a large bowl, stir the cocoa and molasses into the warm butter. It comes together very quickly, so is really not worth making ahead of time anyway. Let me know if you try the chips. These are great for make-ahead and store, freeze and ship well. ","If you want a slightly more substantial cookie, use a #30 cookie scoop, 2 tablespoons dough, for each cookie. If you’re looking for a last minute cookie to take to a holiday party, this is it. 1 large egg … Hopefully that will help others get the results they’re looking for the first time. Preheat the oven to 350F. Stir dry ingredients into the wet. I always include a half dozen Mexican Hot Chocolate Cookies in my Xmas cookie boxes because I know they’ll still taste fresh and delicious no matter how far they travel. In medium bowl combine flour, baking soda, salt, cinnamon and cayenne pepper. Ingredients 1-1/4 cups butter, softened 2 cups sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 3/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 cups semisweet chocolate chips These Mexican Hot Chocolate Cookies are the perfect addition to your holiday baking ritual! With just a slight bit of heat from the cayenne, you’ll have friends saying “Oooh, what is that?”. So I threw the batch away and am starting over again today. Amber grew up in San Antonio, Texas and lives there today with her husband, two boys and one geriatric, grumpy cat. Beat on medium speed with a handheld mixer (or whisk together) until fully combined. They are firm, but chewy-melt-in-your-mouth. Thanks for another hit of a recipe, Jane! These have the texture of a traditional chewy molasses cookie plus deep chocolate and espresso flavor. Lisa recommends toasting the pecans, but since I used already toasted and candied pecans, I skipped this step. I’m so glad you like them! Great minds think alike, right? Mix in the egg until combined, then add in the peanut butter and vanilla extract. 2 eggs. I’m so happy you like them Megen! Yay! I usually use a mild unsulphered molasses. ","When ready to bake, preheat oven to 350 degrees. Making them for my mom’s birthday, but I think the hard thing is that I want to eat them all myself! Thanks heaps! Add sugar; beat on medium speed 2 minutes. Directions Preheat the oven to 350F. You can whip up this dough, stick it in the fridge for up to three days, and then bake them whenever. I think less minutes may be the trick. You can replace 1 oz. I used one of my favorite chocolate chip cookie recipes as the base for these cookies, and then added chocolate chunks, cinnamon, and cayenne. These have the texture of a traditional chewy molasses cookie plus deep chocolate flavor, the warmth of cinnamon and a nice little heat from the cayenne pepper. Are you just adding plain egg whites - as is, or have they been whipped to soft peaks first? It holds about 1.3 tablespoons of dough, so if you don’t have a scoop and want to measure it out, one tablespoon+one teaspoon of dough (or 23 grams if you have a digital scale) will do it. Your email address will not be published. Preheat oven to 350 degrees F (175 degrees C). Mexican chocolate cookies. Add sugar, egg and vanilla extract to the large bowl. I’ve never tried that before but that’s what I’d do if I didn’t have molasses or white sugar. They were also one of those cookies that, once the batter was done, I kind of worried I’d done it wrong. This is my most-requested recipe, no contest. Chewy Mexican Hot Chocolate Cookies. The cookies are soft and chewy and full of flavor! I put my trust and faith in Lisa Fain, and she did not let me down. Stir dry ingredients into the wet. Stir in the egg whites with a stand or hand mixer on low until the batter is well mixed. 1 cup milk chocolate chips. In a large bowl, stir the cocoa and molasses into the warm butter. 2 cups candied pecans, roughly chopped (I found mine at Trader Joe’s) XO. In a large bowl, mix pecans, powdered sugar, cocoa powder, cinnamon, chile powder, and salt. I really love these too. This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Line a couple of baking sheets with parchment paper. If you can, try substituting corn syrup for molasses and use the light brown sugar in place of the white. Here are some pointers I found for you- Adjustment for 5000 feet: Reduce baking powder: for each teaspoon, decrease 1/8 … You can always add a little more flour than suggested. A little late to the party here. Using a medium sized cookie scoop {or heaping tablespoon} scoop cookies, roll in cinnamon sugar topping and place onto a parchment lined cookie sheet. This base recipe has quickly developed into my favorite and makes quite a few appearances in Sally’s Cookie Addiction.I’m a firm believer in having a handful of base recipes from which you can develop virtually … Thank you for the suggestion! Allow the cookies to cool ON the parchment paper on top of a cooling rack for at least 20 minutes. I really need to get a better pic up. It takes two bowls and a fork. Just pure chocolatey goodness! Ingredients: 2 1/2 cup all-purpose flour; 2/3 cup cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 tsp cinnamon; 1/8 tsp chili powder; 1 cup butter, room temperature; 4 oz dark chocolate , melted; 1 1/3 cup brown sugar, packed; 2/3 cup granulated sugar; 2 large eggs; 2 teaspoon vanilla extract They turned out great and I really like the subtle kick of the cayenne pepper! In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Hi I’ve never baked with molasses before. Rainbow Mini Meringues, AKA Unicorn Tears, Chocolate Tart with Tea-Candied Pink Lemons. Thanks for sharing this recipe, Jane! Mix in walnuts. They look amazing. Thanks Kathy! Easy, fool-proof, memorable and they keep well <3. <3. Mexican Chocolate Chewies have got to be the easiest cookie I’ve ever made. Bake for 8-9 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes. The batter will seem thin, but I promise it works out in the end. 1 teaspoon vanilla extract Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely. 1/4 cup + 2 tablespoons butter; 3/4 cup brown sugar; 1 tablespoon water; 1 cup semi sweet chocolate chips; 1 egg; 1 1/4 cups flour Cover and chill dough for as little as an hour or up to 3 days. These are awesome and very easy to make. When I ask people what I should bring to their picnic, bake sale, birthday party, the answer is invariably MEXICAN HOT CHOCOLATE COOKIES. I finally got around to trying this recipe, Jane. These Mexican hot chocolate cookies are soft and chewy with crisp, crackly tops and a subtle kick of heat - … Be sure to pull them out when the cracks have formed but they still look quite moist between the cracks <3. DIRECTIONS. I may do that, as I take mine out at 12 minutes and never a minute longer.