Polvorones de Chocolate (Mexican Chocolate Cookies)

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

I found this recipe in a Mexican cooking magazine called "Panaderia Mexicana Tradicional". The recipe was originally written in Spanish and the measurements were in grams. I translated the recipe into English and converted the measurements to accomodate the American kitchen. Living in Texas, we have a lot of Mexican bakeries! I love going into the panaderia by the farmer's market. I love Mexican pastries because they are not too sweet. This cookie is one of my favorites!

Ingredients Nutrition

Directions

  1. Combine all ingredients in a mixing bowl.
  2. Blend well.
  3. Cover dough and refrigerate for 30 minutes.
  4. Preheat oven to 350°F.
  5. Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
  6. Place ball of dough onto a baking sheet.
  7. Flatten ball with the palm of your hand to about 1/4-inch thick.
  8. Sprinkle a little extra sugar on top.
  9. Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
  10. Bake for 15-20 minutes.
  11. Make sure you not over bake!
  12. Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.
Most Helpful

5 5

I love these cookies! They are just like polvorones are supposed to taste like. For the reviewer who did not like it, maybe it's the texture that he/she is not used too. I will be making them again this Christmas. Thanks Kim.D!!!

5 5

These are yummy - just like from a Mexican bakery!! They were tasty and had the lovely gritty (polvo means dust in Spanish) taste that I expected. Excellent!! We'll make these again Kim D. :)

I don't get it. Either something is missing in the recipe or I just didn't like these. They tasted like big dry floury crackers. After the first tray of 6 we threw it all away. I'm sorry.