Mexican Chocolate Drop Cookies Cooking Light
Indulge in the irresistible blend of sweet and spicy with these Mexican Chocolate Drop Cookies from Cooking Light! Perfectly soft and chewy, these cookies boast the rich depth of unsweetened cocoa powder, a hint of warmth from ground cinnamon, and a subtle kick from cayenne pepper. Semi-sweet chocolate chips add bursts of melty sweetness to every bite, while the use of light brown sugar ensures a moist, tender texture. Ready in just 25 minutes, this quick and easy recipe offers a bold twist on classic chocolate cookies, making it an ideal treat for holidays, gatherings, or anytime cravings. Savor the perfect balance of spice and sweetness today!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Cayenne pepper
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar, packed
- 0.5 cups Unsalted butter, softened
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 0.5 cups Semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and softened butter. Use a handheld or stand mixer to beat the mixture on medium speed until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Fold in the chocolate chips using a spatula or wooden spoon.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-10 minutes, or until the edges are set and the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies at room temperature, and store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 472.8 g | 172% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 247.7 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 287 mg | 22% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 2200 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
