October 27, 2009
Spicy Mexican Chocolate Chip Cookies
When my mother brought me back some Ghirardelli chocolate from the US, I knew I wanted to save it and bake something fantastic with it. At first I thought brownies, but I wanted the chocolate chips to really stand out and thought they might just get lost in too much chocolate. I’ve been hanging on to this cookie for a “Mexican” chocolate chip cookie.
I didn’t use any Mexican chocolate in the cookie, though that is a good idea…suggestions seemed to use 4oz Ibarra chocolate chunks an 8oz dark chocolate chunks. I decided to stick with just my Ghirardelli chips.
These cookies are quite interesting. They have a real depth of flavour and have many notes.They start off like any chocolate chip cookie, but with a oomph of cinnamon. Then there’s a distinct saltiness that plays well with the bitterness of the chocolate and the sweetness of the cookie. As you swallow the cookie, you finally get a hint of the heat of the cayenne pepper – it doesn’t taste spicy, it just feels spicy. All in all, these make for some pretty interesting and unique chocolate chip cookies. I loved the dark chocolate chunks, the sweet cinnamon and the overall flavour depth if them and would enjoy making them again. Their texture was nice too – not very cakey, but nice and dense, like chocolate chip cookies should be!
The only changes I made from the original recipe was to increase the salt and the cayenne pepper amount. I definitely approve of these changes!
Spicy Mexican Chocolate Chip Cookies
adapted from Epicurious
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 scant teaspoon salt
1/4 teaspoon cayenne pepper
12 oz dark chocolate chunks or chips
1. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla.
2. Sift next 6 ingredients over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.
3. Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart.
4. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool.
If you like this, you might also like:
Real Mint Chocolate Chip Cookies
The Neiman Marcus Chocolate Chip Cookies
Mayan Chocolate Sparklers
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grace said,
October 27, 2009 @ 3:50 PM
things to love about these cookies: the very presence of cinnamon, the subtle zing of cayenne, the chunks of chocolate (forget those measly chips!), the butter/brown sugar combo. perfect.
dan siegelman said,
October 27, 2009 @ 4:29 PM
hey this recipe sounds amazing but what is the yield?
kimberleyblue said,
October 27, 2009 @ 4:31 PM
it makes about 30 – 35 cookies, depending on how big you make them.
Alisa@Foodista said,
October 27, 2009 @ 6:21 PM
For the past few hours,Ive been reading through your site, I grow more and more desirous of trying out your recipes. But this one is definitely first on my list! A spicy-sweet-salty cookie…I can just imagine my taste buds doing somersaults with this. I came across your site from the foodieblogroll and I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!
Memoria said,
October 27, 2009 @ 8:57 PM
These are lovely cookies. I love Mexican chocolate. I’ve made Mexican chocolate ice cream with Ibarra, and that was so good. I just know that these cookies would be just as yummy, if not better.
incrediblecrunchyflavor said,
October 28, 2009 @ 12:46 PM
this recipe is going straight to the top of my “must bake” list!! thanks!
http://incrediblecrunchyflavor.com
kell said,
October 28, 2009 @ 5:33 PM
tried these and found the cookies lacking. The spice was excellent, but the cookie was not very sweet. I’m going to try adding 1 cup of sugar in a future batch.
Excellent concept though. I’ll post my upcoming results.
kell said,
October 28, 2009 @ 5:34 PM
…er 1/2 cup. not a full cup.
kimberleyblue said,
October 28, 2009 @ 6:32 PM
Phew, I’m glad you didn’t mean a whole extra cup of sugar, kell!
I found them sweet enough with just the 1 cup sugar, but for sure everyone appreciates different levels of sweetness.
Looking forward to hearing how you like them when they’re a bit sweeter!
Mansi said,
October 28, 2009 @ 7:50 PM
Cayenne pepper does add a nice tinge to the cookies, it’s like eating Mexican hot chocolate:)
loved your pic! btw, it would be great if yo could send this in for my sweet celebrations event on my blog!:)
Ashley said,
November 1, 2009 @ 2:44 PM
Oh man those look like perfect chocolate chip cookies. Nicely browned edges and all craggly on top. Yummmmm. They sound really interesting too!
Vladimir Levin said,
November 4, 2009 @ 12:04 AM
This is a beautiful blog! Your photos are lovely!
Karine said,
November 4, 2009 @ 10:41 PM
Your cookies sound delicious! I love the spices you used in your recipe
Spicy Mexican Chocolate Chip Cookies | The National Cookie Network said,
November 10, 2009 @ 3:02 AM
[...] gave this Spicy Mexican Chocolate Chip Cookie a try, and I’m so glad I did! They were downright [...]
Michelle said,
November 10, 2009 @ 9:51 PM
They sound deiciously good! I have a baking project for tomorrow now, thanks!
Sandra said,
March 27, 2010 @ 9:11 PM
My oh my oh my. What a great cookie. I’m going to go our and buy more ingredients because they were so good. We have to make them again..LOVED it thanks.
Spicy Mexican Chocolate Chip Cookies | All Dark Meat said,
November 12, 2011 @ 7:02 PM
[...] makes about 30 cookies | source [...]
Mandy said,
December 9, 2011 @ 12:11 PM
Wow! My new favorite cookie! I used chipits special dark chocolate chips as I didn’t have any dark chocolate I was willing to use for baking
They turned out excellent, very tasty! I would likely try a darker chocolate next time as the chips are only 50% and I prefer at least 70%. But still good! Thanks for sharing! Made 30 cookies.