Mexican Spice Chocolate Cookies

Ingredients

  • 1-1/2 cups of all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp. instant espresso powder
  • 1-1/2 tsp. baking powder
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. chili powder
  • 1/4 tsp. salt
  • 8 Tbsp (1 stick) unsalted butter, softened
  • 1 1/2 cups of granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • Powdered sugar

Directions

  1. Sift together flour, cocoa powder, expresso powder, baking powder, cinnamon, chili powder and salt.
  2. Beat butter and sugar in a large bowl.  
  3. Whisk together eggs and vanilla and combine with butter and sugar.  
  4. Add the flour mixture, mixing on low speed, until well combined.
  5. Cover the dough and chill for at least 1 hour.
  6. Preheat oven to 350 degrees.  
  7. Line baking sheets with parchment paper.
  8. Shape dough into 1-inch balls.  
  9. Rolls balls in powdered sugar, and arrange on baking sheets, two inches apart.  
  10. Bake cookies until tops are cracked yet still soft, about 10-11 minutes.  
  11. Let cookies cool for 5 minutes, then transfer to cooling rack.

Inn at Riverbend

125 River Ridge Dr. Pearisburg, VA 24134

540.921.5211 stay@innatriverbend.com

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