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Mexican Double Chocolate Chip Cookies

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

Ready In:
1hr
Serves:
Yields:
Units:

ingredients

directions

  • Whisk together four, cocoa powder, cinnamon, soda, salt & pepper. Set aside. In double boiler, melt together chopped chocolate & butter.** Let cool slightly.
  • In mixer, combine eggs, sugar, vanilla and chocolate mixture. Beat on medium until combined. On low, gradually add dry ingredients. Fold in chocolate chips.
  • Use 1 1/2" cookie scoop. Preheat oven to 325°F.
  • 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.
  • ** If melting in microwave, do it gradually, being careful not to let it get too hot.
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RECIPE MADE WITH LOVE BY

@Just Janie
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@Just Janie
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"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. Breck S.
    Oh my god, these are the best cookies. You wouldn't think so with the black pepper, but it's not enough to notice. You can just get a little hint of something there that zings. Try these. I first cooked these in '06. Awesome.
    Reply
  2. pastawendy
    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.
    Reply
  3. pastawendy
    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.
    Reply
  4. rosealba511
    I used the Lindt chocolate with chile pepper in it and they were FABULOUS. Rich, sophisticated, yummy!
    Reply
  5. Chelanna
    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!
    Reply
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