52 Weeks of Cookies (Week 1): Mexican Chocolate Icebox Cookies

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

  1. In the bowl of your stand mixer, cream together butter and sugar. Beat in the vanilla and egg.
  2. While butter and sugar are creaming, sift together flour, cocoa powder, cinnamon, cayenne, salt, and pepper in a medium bowl. 
  3. Gradually add the dry ingredients to the mixer bowl until the dough is uniform in color and no unmixed flour remains. 
  4. 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)
  5. 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. 

No comments