Oaxacan Mexican Chocolate Cookies
- Makes: 40 servings
- Yield: 40 cookies
- Hands On 30 mins
- Total Time 1 hr
The recipe for these ultra-rich, cinnamon-laced cookies comes from the Fairmont Hotel in Chicago, which hosts an annual cookie swap.
unsalted butter, softened
packed light brown sugar
mescal (such as Del Maguey Vida), tequila, or vanilla
cup plus 1 tablespoon
66% dark chocolate, coarsely chopped
Sea salt, for sprinkling
- In a large bowl, beat the butter, sugars, mescal and salt with an electric mixer on medium to high speed for 30 seconds.
- Sift the flour, cocoa powder, baking soda, and cinnamon into the butter mixture. Mix on low speed until dough just comes together and is no longer dry. Add chocolate and continue mixing until just combined.
- Divide dough into four portions. Roll each portion into a 10-inch log. Wrap in waxed paper and chill for at least 1 hour.
- Preheat oven to 325 degrees . Using a very sharp knife dipped in hot water, cut dough into 1-inch-thick slices; place 1 inch apart, cut-side down, on ungreased cookie sheets.
- Bake for 12 minutes, then very lightly brush cookies with egg. Sprinkle with sea salt and bake for 5 more minutes. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool.
- Layer cookies between wax paper and place in an air-tight storage container. Store cookies at room temperature for up to 3 days or freeze for up to 3 months.
(Oaxacan Mexican Chocolate Cookies)Servings Per Recipe 40, Thiamin (mg) 0, carb. (g) 21, Niacin (mg) 1, sat. fat (g) 5, Riboflavin (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 16, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, sodium (mg) 172, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, pro. (g) 2, calcium (mg) 16, sugar (g) 13, Potassium (mg) 88, Fat, total (g) 9, vit. C (mg) 0, cal. (kcal) 161, vit. A (IU) 187, iron (mg) 1, chol. (mg) 20