Ingredients for Mayan Chocolate Sparklers
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup vegetable shortening
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 1/4 cups bread flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder (optional)
- 1/4 teaspoon ground cayenne pepper (optional)
- 1 1/2 cups semi-sweet chocolate chips
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How to Make Mayan Chocolate Sparklers
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and vegetable shortening until light and fluffy.
- Gradually add the granulated sugar and brown sugar, beating until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, chili powder (optional), cayenne pepper (optional), and freshly ground black pepper.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown. If using bread flour, monitor closely and adjust baking time as needed, they may brown more quickly.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
134g
Fat
48g
Carbs
16g
