Inspired by a series of posts on Jumilla Stories, as well as my own personal love for making cookies, I decided to embark on a challenge to try 52 new cookies recipes this year.
This first cookie recipe came to me by way of Dinner: A Love Story and the author Jenny Rosentrach's inspiring daily posts about coping as a family with life in this new post-coronavirus world. When she wrote about how she and her family were making these slice-and-bake chocolatey cookies, I couldn't resist whipping up some dough and throwing it in the freezer for later.
The end result is delicious. Bake them longer if you want a crispy sable-type cookie. Or bake them less for a more fudgey brownie-like cookie. Either way, the cayenne and black pepper really elevate them to something more than your typical chocolate cookie.
Mexican Chocolate Icebox Cookies
(Recipe from Dinner: A Love Story who adapted from a recipe by Maida Heatter)
- 12 tbsp unsalted butter at room temp
- 1 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 tsp ground cinnamon
- 1/4 tsp cayenne
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- In the bowl of your stand mixer, cream together butter and sugar. Beat in the vanilla and egg.
- While butter and sugar are creaming, sift together flour, cocoa powder, cinnamon, cayenne, salt, and pepper in a medium bowl.
- Gradually add the dry ingredients to the mixer bowl until the dough is uniform in color and no unmixed flour remains.
- Divide the dough in half and form each half into a round log about 8 inches long. Wrap in plastic wrap and freeze for at least 6 hours. (Note: Freezing the logs inside tall drinking glasses helps them maintain their round shape)
- When ready to use, preheat oven to 375 degrees F. Unwrap dough logs and slice into 1/4" thick rounds. Place on baking sheets and bake for 8-10 minutes, or until they feel a bit firm on the edges.
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