a double chocolate cookie with Mexican-inspired tastes. The warm flavour it leaves on the tongue makes it perfect for dipping in milk or coffee. Coconut is optional but adds a fantastic texture; season to taste.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon instant coffee granules
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ⅔ cup cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon cayenne pepper, or more to taste
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon cream of tartar
- ¼ teaspoon chili powder
- 1 cup sweetened flaked coconut (Optional)
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
- Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
- Drop batter by teaspoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.
Nutrition Facts
| Calories | 131 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 52 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I was so excited to make these that I didn’t even have all ingredients. I made without coconut and chocolate chips. I live the flavor and the chili spice surprise. Can’t wait to make with chips and coconut !