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    You are in: Home / Recipes / Mexican Chocolate Slice-And-Bake Cookies Recipe
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    Mexican Chocolate Slice-And-Bake Cookies

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    DrGaellon's Note:

    Mexican chocolate is known for the addition of cinnamon, and often chile. These deeply chocolaty cookies have a little kick from the cayenne. Adapted from Chow: http://bit.ly/XH9k6Z

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    Ingredients:

    Serves: 40

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Whisk together flour, cocoa, baking powder, spices, and salt.
    2. 2
      In work bowl of a stand mixer outfitted with flat beater blade, beat butter and both sugars on medium speed until very light and fluffy, at least 5 minutes. Scrape down bowl and beater with rubber spatula.
    3. 3
      Add egg and vanilla and beat on medium until incorporated.
    4. 4
      Turn speed down to low and add flour mixture a spoonful at a time. Mix just until combined.
    5. 5
      Divide dough in two equal pieces. Form each piece into a log 1-1/2" across. Wrap tightly in plastic wrap and refrigerate at least 2 hours, or up to 3 days. (You can freeze up to 1 month - just thaw in refrigerator overnight before continuing.).
    6. 6
      Preheat oven to 350F and place racks in upper middle and lower middle positions.
    7. 7
      Slice logs 1/4" thick. Place discs 1/2" apart on 2 baking sheets - you should get about 20 cookies on each sheet.
    8. 8
      Bake 6 minutes. Rotate each sheet back-to-front, and swap racks top-to-bottom. Bake another 6-7 minutes, until edges are firm but centers are still soft.
    9. 9
      Place sheets on wire racks and cool 5 minutes, then transfer cookies to racks to cool complete. Store in an airtight container at room temperature, up to 3 days.

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    Nutritional Facts for Mexican Chocolate Slice-And-Bake Cookies

    Serving Size: 1 (15 g)

    Servings Per Recipe: 40

    Amount Per Serving
    % Daily Value
    Calories 62.1
     
    Calories from Fat 23
    37%
    Total Fat 2.6 g
    4%
    Saturated Fat 1.5 g
    7%
    Cholesterol 10.7 mg
    3%
    Sodium 26.8 mg
    1%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 5.2 g
    20%
    Protein 0.8 g
    1%

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