Mexican Double Chocolate Chip Cookies

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Total Time
15 mins
45 mins

This was posted in our local newspaper, The Wenatchee World. A little change of pace and different from the every day chocolate chip cookie.

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  1. Whisk together four, cocoa powder, cinnamon, soda, salt & pepper. Set aside. In double boiler, melt together chopped chocolate & butter.** Let cool slightly.
  2. In mixer, combine eggs, sugar, vanilla and chocolate mixture. Beat on medium until combined. On low, gradually add dry ingredients. Fold in chocolate chips.
  3. Use 1 1/2" cookie scoop. Preheat oven to 325°F.
  4. Bake on parchment lined sheets, 2" apart, at 325°F for about 15 minutes. They should look flat with cracked surfaces but soft in texture. Let cool on the parchment on wire racks. Store at room temperature for up to 3 days.
  5. ** If melting in microwave, do it gradually, being careful not to let it get too hot.
Most Helpful

5 5

I made these today for a Cinco de Mayo party we hosted. They were awesome, and everyone commented on how delicious they were. Definitely will make them again. I used cayenne pepper instead of the black pepper.

5 5

I used the Lindt chocolate with chile pepper in it and they were FABULOUS. Rich, sophisticated, yummy!

5 5

I used red chile powder instead of black pepper and I was incredibly generous with the cinnamon. My mix was a little thin and the first pan of cookies came out super thin and crunchy, so I added some extra flour to the rest of the batter for more substantial cookies. Yum!