My Mexican Chocolate Cookies are rich and dense but soft and brownie like. The cinnamon and chocolate are best friends. The almonds tie all the cookies flavors together. This is a new cookie I developed for my cookie marathon. Mexico and and the fabulous Mexican cuisine has been in my life since I was born. One of the restaurants my father owned was Mason De Lago. Mason, as we called it, was a casual Mexican restaurant in Chicago still remembered by many downtown locals today. Another Mexico tie-in is; I lived in Ziaquatinao, Mexico for 8 months when I was 17 years old. I adore Mexican culture and cuisine. I will be traveling to Mexico in March where I will take some advanced cooking classes and explore. Wish I had more pictures of this cookie for you but we ate them all.
Mexican Chocolate Cookies
Makes about 32
1 stick unsalted butter, sifted
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon fresh ground cinnamon
1/2 cup Dutch processed cocoa powder
3/4 teaspoon salt
1/4 teaspoon baking powder
1. Preheat 350. Beat butter and sugar with an electric mixer until thick, about 5 minutes. Add egg and vanilla, mix well. Stir in dry ingredients and mix well.
2. Drop batter using a 2 inch scoop, onto parchment lined baking trays, spacing 2 1/2 inches apart. Press down a bit with the palm of your hand to lightly flatten cookie and then press almonds on top. Chill 30 minutes before baking. Bake about 12-15 minutes. Remove from oven and cool on racks.