Thursday, December 22, 2016

Mexican Chocolate Crinkle Cookies


You know I don't enjoy baking cookies.....I always choose cake.

But once or twice a year on a rainy day, I bake cookies, during the holidays, I sort of feel obligated.

These cookies are delicious. They are not your ordinary crinkle cookies, these are Mexican chocolate crinkle cookies.

What makes chocolate Mexican?, you ask.

Cinnamon and cayenne, and in this recipe, some espresso too.


Mexican chocolate is very dark and spicy, complex and tastes like the Aztec (as if I know what the Aztec tastes like.....).
It's a love or hate thing, and for me, it's a love.

If you have the patience to wait and chill the dough, then make these cookies.....I have little patience when baking. I like to eat the cake when it is too hot......I hate waiting for the dough to chill......and getting my hands full of chocolate when rolling the balls is not for me.

Ok, ok, enough complaining.
Make these cookies, they make a lot, so you can give some away....and they are delicious.


Mexican Chocolate Crinkle Cookies: makes about 48 cookies

2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
4 eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 tsp cayenne pepper
1 tbsp espresso powder or strong ground coffee (I use Kings Premium Brand)
1 tsp cinnamon
1/2 teaspoon salt
1/3 cup powdered sugar for rolling

Combine granulated sugar and oil in large bowl; add cocoa and spices, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well, the batter will resemble brownie batter.

Cover; refrigerate until dough is firm enough to handle, at least 2 hours.

Heat oven to 350°F. Line baking sheets with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.


Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly on the baking sheets (about 8 minutes). Remove from cookie sheet to wire rack. Cool completely.

Enjoy!


Merry Christmas and Happy Hanukkah to all my loyal readers. You are what makes this blog worth writing!

xo

7 comments:

Anonymous said...

Stacey

great recipe as always! Happy Hanukkah!!

Michele

Elizabeth said...

Happy everything Stacey, and thanks for all the recipes and inspiration this year -

Elizabeth

MIL said...

DIL,
YUMMY... THOSE COOKIES LOOK FANTASTIC, LITERALLY MOUTH WATERING. THANK YOU FOR YOUR SUPER BLOG.
MIL

Elizabeth Sahlman said...

I make conventional chocolate crinkle cookies regularly and the key to not having messy hands when rolling the cookies is to dip your hands/palms into the powdered sugar before you roll each ball. I usually put it into a 5x7 cake pan, perfect for dipping you hand into and then rolling the cookies into. It also helps to have a second set of hands to scoop the cookies from the bowl into your powdered hands......

Susan said...

Happy Holiday to you from one of your daily readers! You've given me great recipes and inspiration throughout the year. Happy New Year!

Ginger said...

Stacey, thank you for the many days of contact with you through your blog and recipes. You bring joy to my life as well as delectable food . I look forward to your trips to Paris and enjoy them vicariously. Happy Holidays!

Anonymous said...

Made these yesterday for Christmas, they were delicious!
Thanks for another great recipe.