Mexican Chocolate Cookies



I got this cookie recipe from a vegan/GF friend of mine — we had a potluck in class one day a few years ago and she brought these. I am ashamed to say I made a complete pig of myself on them…and begged the recipe off her, never believing that vegan cookies could be that good!  I have since found out that these cookies are from a book by Kelly Peloza, who has a blog on WordPress that is full of lovely, trouble-causing treats!

These are part of my Christmas baking tradition now, so since I’m not baking any cookies this month (too many last month!), I’ll post just one more Christmas cookie recipe.  I’m sure no one is *really* complaining, right? …. Right?? *crickets*

Ahem. Anyway.

Mexican Chocolate Cookies

5 oz. bittersweet chocolate (60% cacao), coarsely chopped

3/4 cup flour (my friend used GF flour with good effect)

1/2 tsp ground cinnamon

1/4 tsp baking powder

1/4 tsp salt

dash black pepper

dash cayenne pepper

1 1/4 c sugar (I sometimes put 1 cup)

1/4 c butter, softened (my friend used vegan butter)

1 large egg (not sure what my friend used for this, but probably some form of egg replacer)

1 tsp vanilla

Preheat oven to 350°. Place chocolate in a small glass bowl; microwave for 1 min. or until almost melted, stirring until smooth. If not smooth, microwave for 30 sec and stir again (watch it!!! I’ve burned mine).  Cool to room temperature.

Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cayenne pepper); stir well with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended.  Add egg, and beat well.  Add chocolate and vanilla; beat just until blended.  Add flour mixture; beat just until blended.

Drop dough by level tablespoons (I use a scoop) 2″ apart on baking sheets lined with parchment paper.  Bake at 350° for 10 min. or until almost set.  Remove from oven.  Cool on pans 2 min. or until set.  Remove from pans; cool on a wire rack.  Makes about 32 cookies (or less if you make egg-less dough because then you can eat it!! Not that I do that.).


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