Mexican Chocolate Cookies
I love chocolate and cinnamon. While both are great on their own, put them together and you have a rich dessert that’s a little spicy. It’s seriously one of my favorite flavor combinations. So, when I found these Mexican Chocolate Cookies in Nicole Presley’s newest cookbook, Viva Desserts!, I knew I had to make them immediately.
Presley created these cookies to mimic the classic Mexican hot chocolate flavors that she says “most Latino children grew up on,” and she absolutely succeeded. They really are the cookie version of the chocolatey drink, a drink which I absolutely love and try to make as often as possible. But now I don’t need to make that hot chocolate. Now I can make these cookies instead! And I will, as often as possible as they’re everything I want in a cookie: super chocolatey, really rich, moist, and full of spice. But that’s just the beginning. Once they come out of the oven, those little discs are dipped in a semi-sweet Mexican chocolate ganache for an extra dose of decadence. It took everything for me not to eat the whole batch as soon as they came out of the oven. While they’re great all on their own, if you serve them up with a big glass of iced cold milk, you have a winning after school snack or delightful post dinner treat.
While the recipe calls for pine nuts, you could substitute with any nut you like. Walnuts, pecans or hazelnuts would work great in these cookies. Presley says she chose pine nuts because they “complement the (Mexican hot chocolate) flavors immaculately.” I skipped the nuts this time because Hubs is allergic. But honestly, I didn’t miss them thanks to the crispy exterior. The nuts would add a nice texture and flavor, but they’re not necessary.
Just one of 46 recipes in Presley’s newest cookbook, Viva Desserts! has every kind of sweet from cookies to flans, and cakes to jellos. The photos make every recipe look amazing, and all are pretty easy thanks to her detailed instructions. I may have started with these cookies, but I can’t wait to make her unusual Crusted Peach Flan or Cherry Tres Leches Cake. If they’re anything like these spectacular Mexican Chocolate Cookies, I’m sure they’re going to be just as tasty.
Notes
Adapted from Viva Desserts!
Ingredients
- 1 cup (2 sticks) butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon Mexican vanilla
- 1-1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 cup pine nuts (optional)
- 2 discs Mexican chocolate, divided
- 1 cup heaving whipping cream
Instructions
- Whisk together the flour, cocoa powder, cinnamon and baking soda in a small bowl and set aside.
- Mix butter and sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla and continue mixing until combined.
- Gradually add the flour mixture until just combined.
- Mix in the pine nuts if you're using them.
- Place dough in the refrigerator and chill for 3 hours.
- When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat and set aside.
- Grate 1 disc of Mexican chocolate into a bowl.
- Scoop the dough into 1-inch balls. Roll in grated chocolate and place on prepared baking sheet. Bake for 15 minutes.
- Cool on baking sheet for 5 minutes, then transfer to cooling rack to let cool completely.
- While the cookies are cooling, make the ganache by simmering cream in a small saucepan over low heat. Once bubbles start to form around the edges of the pan, add the remaining chocolate disk and whisk until melted and combined.
- Dip half of each cookie into ganache and place on cooling rack to harden overnight. Serve with a big glass of milk.
