Ingredients for Mexican Chocolate Cherry Rounds
- Unsweetened Chocolate
- All Purpose Flour
- Ground Cinnamon
- Baking Powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Ground Cloves
- 1 3/4 cups (350g) granulated sugar
- Unsalted Butter
- 2 large eggs
- Vanilla Extract
- 1/2 cup powdered sugar
- Candied Cherries
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How to Make Mexican Chocolate Cherry Rounds
- Melt 6 ounces of bittersweet chocolate in a double boiler over simmering water until smooth and glossy. Set aside to cool.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon cayenne pepper, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 3/4 cups (350g) granulated sugar and 1 cup (2 sticks) unsalted butter until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and the cooled melted chocolate.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 2 hours, or until firm.
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Place 1/2 cup powdered sugar in a shallow dish.
- Roll the chilled dough into 1-inch balls.
- Roll each ball in the powdered sugar to coat, shaking off any excess.
- Arrange the cookies on the prepared baking sheets, leaving 1 1/2 inches between each cookie.
- Gently press one cherry half into the center of each cookie.
- Bake for 10-12 minutes, or until the edges are set and the cookies are slightly puffed and cracked.
- 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
4 g
Sugar
57g
Fat
19g
Carbs
7g