Ingredients for Mexican Double Chocolate Chip Cookies
- 3 cups all-purpose flour
- Dutch Processed Cocoa Powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- Black Pepper
- Dark Chocolate
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
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How to Make Mexican Double Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips and cinnamon.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- 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
3 g
Sugar
41g
Fat
17g
Carbs
4g
