Mexican Chocolate Cookies

  • fairydragonstar Posted: 12/18/09
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    this were crispy but they were supposed to be since they are basically a chocolate sugar cookie. They were very easy to make. and for the reviewer before me a dash is a little less then and 1/8 teaspoon. I especially liked the pepper in the cookie.

  • dory92064 Posted: 12/08/09
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    These are great tasting cookies with a nice 'spicy' taste. I didn't make any changes to the recipe -- use good chocolate for the best flavor and don't be afraid of using the red & black peppers -- it adds a nice bit of 'spicy' but is not over powering. These are great cookies for grown ups -- and they do go well with red wine!

  • Jocilyn Posted: 02/20/10
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    They were easy and have a nice kick to them.

  • nwilker Posted: 04/25/10
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    I followed the directions and it came out great. I used 70% dark chocolate, and real butter. The found the best way to make the cookies was to roll them into balls by hand and then flatten them on the cookie sheet. I used a small cookie scoop and got 40 cookies.

  • Kelraiser Posted: 08/28/09
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    I made these cookies for the first time yesterday and they are FANTASTIC!!! I made them smaller than called for (which meant baking for 7 1/2 - 8 min. as opposed to the 10). I will probably try a little more red pepper in them next time because I love the kick afterward. These are definitely going on my Christmas Cookie list!

  • reptilenthusias Posted: 12/17/08
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    These cookies are delicious. While they were hot from the oven I did not notice the spice and I was a little disappointed, but as soon as they cooled off we could taste that little hint of heat. Delicious. We stored the cookies in an airtight tin and they are still crisp on the outside, chewy on the inside 3 days later. The cookie sheets I use are very dark, and the bottom of cookies often burn if I leave the cookies in the oven for the time that recipes indicate, so took these out 2 minutes early and let cool on the cookie sheet for a few minutes and just perfect.

  • Jessie123 Posted: 12/26/09
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    These are super good, not quite as much spice as I thought they'd have but still really yummy. I used raw sugar, which gives little sugar crystal crunch to them and I cooked them for 8 instead of 10 minutes (I was worried based on the reviews that they were going to be too crunchy otherwise). Will definitely make again.

  • Ltoeat Posted: 02/09/10
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    They really need to redo this recipe. I did not have baking chocolate on hand so I used chocolate chips, which I calculated out to be about 1/2 cup. I used whole wheat pastry flour. The dough was a thick truffle texture. I used a 2tsp scoop and only got 25 cookies out of it, which now makes a serving higher in calories. Overall they were edible and different.

  • twoloves Posted: 02/01/11
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    These were delicious. I, also, increased the peppers to 1/4 t. of each. Best served the same day - crunchy on the outside, soft on the inside. Yum.

  • KathJB Posted: 12/22/09
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    These are very good cookies. The chocolate taste was wonderful. My cookies did not come out too crispy. I would make them again and I would increase the spices just a little. I used a combo of a 3.5 bar of 70% dark and half a 2/5 bar of 50% with chile. I cut the sugar to 1 cup and that was plenty for me. We don't like things intensely sweet.

  • Hollypop Posted: 07/06/10
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    These were delicious. I had to leave them in the oven a little longer than the recipe called for, but they were great. I had people asking for more!

  • ChrisBellaire Posted: 12/17/09
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    I think I overcooked them. Kept checking them and they were still mushy and looked raw, so I cooked them a little longer than the time on the recipe. They tasted ok, but were very dry and crispy. I couldn't taste either of the peppers so I may not have added enough. How much IS a dash, anyway?

  • ProudMomma2 Posted: 01/10/11
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    OMG! I love these cookies! They are my new favorite. The flavors blend so well together. I prepared them as directed, using Ghirardelli 60% cacao baking chocolate and they were fabulous!

  • MamaShank Posted: 04/10/10
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    This is my new favorite recipe. I'm taking a double batch for treat day at work.

  • SarahM21 Posted: 12/24/09
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    I was intrigued to try these after reading the good reviews, but mine turned out terribly. Very hard and dry, and too sweet. I followed the recipe exactly so I'm not sure what the problem was.

  • Green41 Posted: 12/27/09
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    What should the consistancy of this dough be? The butter and sugar mixture came out crumbly so the final dough was dense, but crumbly too. To form the cookies I packed a tablespoon with dough, like I was measuring brown sugar. Thanks.

  • spendar Posted: 12/20/09
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    I was hoping these cookies would be something really different but I wouldn't make them again. The recipe's two 'dashes' of pepper were not enough to give them a kick. I guess I didn't put enough in. I think the recipe should state a little less than an 1/8 of a teaspoon of pepper for accuracy. Also I used 1 1/2 bittersweet chocolate bars, not an inexpensive ingredient. This felt like a test kitchen recipe and I ended up throwing them out.

  • southernsoul Posted: 12/14/09
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    These cookies are fantastic!! I did not use black pepper, just a big dash of red pepper. I used 70% cacao chocolate bars - three 3.5 oz bars, since I was doubling the recipe. The dough got a little dry since I was making several batches, but I just worked each dough ball with my hands for a few seconds to soften it back up again. I will definitely make these again...yummy!!

  • Buyrice Posted: 02/16/10
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    These cookies turned out really, really well. I noticed a lot of people complained in the comments of the dough being too dry, so I weighed the flour rather than scooping it up in cups - that really seemed to make a difference, the dough was moist and manageable. I also (per comments) added a lot more pepper, a scant 1/4 tsp for both the black and the red pepper, and got a really nice spice. I baked for about 8 minutes to keep the cookies a little less crispy, and added 1/4 c. of chopped walnuts to the dough. The result was a chewy, chocolatey, spicy cookie that is absolutely delicious!

  • AmyStuhr Posted: 05/03/10
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    This cookie is so easy to make and tastes great. I took the advice of earlier posts and added a scan 1/4 t of red and black pepper. You bite into the cookie at first and think...huh...nice choclate flavor...nice crunch...no heat.....and then you get a nice little kick at the back of your throat...ahhh...there's the heat! :) I also took the advice of rolling in balls (one tablespoon) and flattening slightly on the pan. Cooked great in 10 mins. A definite keeper.

  • doherty Posted: 06/05/10
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    I love these cookies. Very easy to make.

  • LaurainIn Posted: 11/24/10
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    I made these for my son's Spanish class to celebrate a Spanish holiday. Naturally, I had to sample one (o.k., several) first, and they haunted me until I made another batch. I doubled the recipe, and used a 11.5 oz bag of Ghirardelli's 60% cacao chocolate chips. I also reduced the peppers to 1/4 tsp. each, as I was cooking for a classroom. I tried a different recipe recently, using mexican hot chocolate as the base, but I greatly prefer these. Be prepared for a tough mixing job, though; the low moisture dough stopped the beaters on my 225 watt mixer, but they're sooo worth the minor inconvenience!

  • amlivingwell Posted: 10/10/10
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    When I first bit into these cookies at a party, I thought, "Wow, great chocolate cookies. Moist, chocolatey". Then the heat came and my exclaimation became, "This is Mexicn Hot Chocolate in a cookie!" It immediately took me back to warm nights along the Mexican coastline sipping spicy, liquid chocolate. Thank you Cooking Light.

  • Brie30 Posted: 05/01/11
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    I just made these cookies for the first time last week. I made 6 different cookies for my husband to take to the office for secretary's week, and he said these were his favorite! Unfortunately I had not read all the reviews beforehand so was not sure how much 'dash' was, so I did not add the correct amount of pepper, and did not get the peppery flavor other reviewers describe. However they were still delish- with the hint of cinnamon to go with the chocolate!

  • Jenbnthezs Posted: 11/24/11
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    I made these cookies and everyone that tried them loved them! I followed the recipe almost exactly -- I did use less sugar than called for and they were sweet enough. I made them a little bigger and then took them out once they were just done on the outside -- I let them cool/finish on the pan and they were perfectly cooked...crisp on the outside, but chewy and moist on the inside. I will make them again!

  • Lizzie4434 Posted: 12/15/11
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    Just made these and although tasty, they came out kind of mushy. I found a big discrepancy with measuring the flour and weighing it. I used the amount I weighed. I think maybe I should've used the measured amount instead and that would have taken care of the mushy-ness. Any thoughts out there? Love the kick though.

  • crysmys Posted: 02/15/12
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    Delicious. used Ghirardelli chocolate and 1/8 teaspoon each of the peppers. Definitely best eaten the same day.

  • GalaxiGrl Posted: 12/17/12
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    I'm not much of a baker, and I was very impressed with how easy these were to make and how good they turned out! I probably will use a little more spice next time. I think I went extra easy on it, worrying they'd be too spicy. My batch made 38 cookies, so just about what it says. The finished products were about 2 inches in diameter. Mine are a little crispy on the outside and chewy on the inside. I ended up baking them for maybe 12 minutes, instead of 10, but all ovens are different. I used parchment paper, which I now believe is foolproof! I even left one batch in a little longer, b/c I forgot about them, but they still didn't burn! My husband liked them so much, he asked me to make them again this week, but with more spice.

  • SKarwin Posted: 01/16/13
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    These were so simple to make with ingredients I already had in the pantry! Truly heart (and belly) warming on a snowy day. I used 1/4 tsp for "a dash" and had wonderfully peppery results with a warm, noticable flavor that didn't overwhelm the chocolate.

  • TeresitaK Posted: 03/07/12
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    These were so yummy and chocolatey. I added a lot more pepper to give them a bit more punch. Yum!

  • EllenDeller Posted: 09/08/14
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    Just ridiculously easy and very good. I made half the recipe with no problems. Next time, I will definitely either up the pepper or use the chipotle and ancho chile powders recommended in the spiced mexican shortbread cookie recipe elsewhere on the site. I used liquid egg substitute instead of egg, and the only drawback to that was that all my inhibitions about eating raw dough disappear! The cookie dough is like fudge. Yum! These cookies are a little delicate and I don't think they'd go in a lunchbox, but they are great for dessert with a little strawberry ice cream.

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