20 Siete Mexican Chocolate Cookies Recipe Get Ready To Indulge!

Ingredients:

Dry Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper

Wet Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 and 1/2 cups chopped Mexican chocolate (we recommend using Ibarra or Abuelita brand)

Optional toppings:

• 1/4 cup chopped pecans or almonds
• 1/4 cup coarse sea salt
• 1/4 cup powdered sugar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium-sized mixing bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper. Set aside.
3. In a separate large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chopped Mexican chocolate until it is evenly distributed throughout the cookie dough.
7. Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between cookies.
8. If desired, top each cookie with chopped nuts, a sprinkle of coarse sea salt, or a dusting of powdered sugar.
9. Bake for 10-12 minutes, or until the edges are set and the tops of the cookies have a slight crackle appearance.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Enjoy your delicious siete Mexican chocolate cookies, and share them with your loved ones!

Why We Love These Cookies:

HTML Code:

<h2>Ingredients:</h2>

<h3>Dry Ingredients:</h3>

<ul>

<li><b>1 and 1/2 cups</b> all-purpose flour</li>

<li><b>1/2 cup</b> unsweetened cocoa powder</li>

<li><b>1 tsp</b> baking soda</li>

<li><b>1/4 tsp</b> salt</li>

<li><b>1 tsp</b> ground cinnamon</li>

<li><b>1/4 tsp</b> cayenne pepper</li>

</ul>

<h3>Wet Ingredients:</h3>

<ul>

<li><b>1 cup</b> unsalted butter, softened</li>

<li><b>1 cup</b> granulated sugar</li>

<li><b>1/2 cup</b> brown sugar</li>

<li><b>2</b> eggs</li>

<li><b>1 tsp</b> vanilla extract</li>

<li><b>1 and 1/2 cups</b> chopped Mexican chocolate (we recommend using <b>Ibarra</b> or <b>Abuelita</b> brand)</li>

</ul>

<h3>Optional toppings:</h3>

<ul>

<li><b>1/4 cup</b> chopped pecans or almonds</li>

<li><b>1/4 cup</b> coarse sea salt</li>

<li><b>1/4 cup</b> powdered sugar</li>

</ul>

<h2>Instructions:</h2>

<ol>

<li>Preheat your oven to <b>375°F</b> (<b>190°C</b>) and line a baking sheet with parchment paper.</li>

<li>In a medium-sized mixing bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper. Set aside.</li>

<li>In a separate large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.</li>

<li>Add in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.</li>

<li>Gradually add the dry ingredients to the wet ingredients, mixing until just combined.</li>

<li>Stir in the chopped Mexican chocolate until it is evenly distributed throughout the cookie dough.</li>

<li>Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between cookies.</li>

<li>If desired, top each cookie with chopped nuts, a sprinkle of coarse sea salt, or a dusting of powdered sugar.</li>

<li>Bake for <b>10-12 minutes</b>, or until the edges are set and the tops of the cookies have a slight crackle appearance.</li>

<li>Let the cookies cool on the baking sheet for <b>5 minutes</b>, then transfer to a wire rack to cool completely.</li>

<li>Enjoy your delicious siete Mexican chocolate cookies, and share them with your loved ones!</li>

</ol>

<h2>Why We Love These Cookies:</h2>

Not only are these cookies bursting with delicious Mexican flavors, but they are also incredibly versatile. You can customize them with your choice of toppings, or even add in some extra spices like nutmeg or allspice for an extra kick. Plus, using Mexican chocolate adds a unique and rich flavor to these cookies that you won't get with regular chocolate. These cookies are perfect for any occasion, from a casual family gathering to a special celebration. So why not give this recipe a try and add a little bit of Mexican charm to your next batch of cookies? Your taste buds will thank you.