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Mexican Double Chocolate Chocolate Cookies Recipe

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This recipe for Mexican Double Chocolate Chocolate Cookies is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
1/2 cup unsweetened Ditch process cocoa powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp coarse salt
1/8 tsp finely ground pepper
1/4 pound coarsely chopped good quality dark chocolate
1/2 cup unsalted butter
1 1/2 cup sugar
2 large eggs
1 tsp pure vanilla extract
3/4 cups semi-sweet chocolate chips
Directions:
Directions:
preheat oven to 350 degrees. whisk together the flour, cocoa, cinnamon, baking soda, salt and pepper. set aside. melt together the coarsely chopped chocolate and butter. in the bowl of an electric mixer fitted with a paddle, combine the melted chocolate and butter with eggs, sugar, and vanilla. mix on medium speed until combined. reduce speed to low and gradually add the flour mixture. fold in chocolate chips. line a 17x12" cookie sheet with parchment paper. using a 1 1/2 inch ice cream scoop, drop scoops of the cookie dough onto the parchment paper, spacing 2 inches apart. Bake the cookies about 15 mins until they look flat and the surfaces crack (cookies should be soft in texture). let the cookies cool on the parchment paper on wire cooling racks. store at room temperature for three days

 

 

 

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