Zutaten für Spicy Mexican Cookies Chocolate
- Unbleached All Purpose Flour
- Cocoa Powder
- 1 teaspoon ground cinnamon
- Cayenne Pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- Vanilla Extract
- 2 large eggs
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Zubereitung von Spicy Mexican Cookies Chocolate
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon ground cinnamon, ½ teaspoon cayenne pepper (adjust to your spice preference), ½ teaspoon salt, and ¼ teaspoon black pepper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the dough in half. Shape each half into a 9-inch log.
- Wrap each log tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Once chilled, slice the dough into ⅓-inch thick cookies using a sharp knife.
- Place cookies on ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
- Let cookies cool on the baking sheets for 30 seconds before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
18g
Carbs
2g
