Mexican Triple Chocolate Cookies
These triple chocolate cookies are fit for any chocoholic. In addition to the deep chocolate flavor, the slight heat makes the perfect complement for these soft and chewy cookies.
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Servings: 36 cookies
Calories: 122kcal
Ingredients
- 1/2 cup unsalted butter
- 4 ounces dark chocolate chopped
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon coffee extract or strong espresso
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups flour
- 1 1/4 cups chocolate chips
Instructions
- Preheat the oven to 325 degrees.
- Melt together the chopped chocolate and butter in a double boiler. Heat just until the chocolate is mostly melted, stirring periodically.1/2 cup unsalted butter, 4 ounces dark chocolate
- Once the chocolate is mostly melted, remove from the heat and stir until fully melted looks smooth and glossy. Set aside and let cool while you start the next steps.
- In your mixing bowl, add the eggs, granulated sugar, brown sugar, vanilla, and coffee extract. Stir until it starts to come together, then beat for one to two minutes until it's lighter and fluffier. Add the chocolate mixture and mix until it's completely incorporated.1 cup brown sugar, 1/2 cup sugar, 1 teaspoon vanilla, 2 eggs, 1 teaspoon coffee extract or strong espresso
- Add the cinnamon, chili powder, baking soda, and salt. Mix again until incorporated. Add the flour and mix just until the flour has disappeared. Add the chocolate chips and stir by hand, if needed, to ensure that they're evenly distributed throughout the dough. The dough will be thick, and you don't want to have patches with all chips and patches with none.1 teaspoon cinnamon, 1/2 teaspoon chili powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, 1 1/2 cups flour, 1 1/4 cups chocolate chips
- Using a small scoop or spoon, scoop onto a cookie sheet with a silpat. Bake for 12-14 minutes until the tops have started to crack.
- Let cool on the cookie sheet for three to four minutes, then remove to a cooling rack to cool completely. Whatever you don't eat, you can store in a tightly sealed container for three to four days.
Notes
- You can easily make this dairy-free by substituting an equal amount of coconut oil for the butter.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 94mg | Fiber: 1g | Sugar: 12g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.