Spicy Mexican Cookies (Chocolate)

Recipe by A.B. Hall
READY IN: 50mins
YIELD: 4 dozen




  • In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
  • In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
  • Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
  • Divide the dough in two and roll each half into a log that’s 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
  • Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3” cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.