Mexican-Chocolate Cookie


September 17, 2015

Mexicans have enhanced the wonderful richness of chocolate with cayenne pepper for many centuries and we added butter and sugar to make tender, intriguing chocolatey wonders.

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: 18 Cookies


1/2 cup (1 stick of butter, or substitute)

2 eggs

2oz unsweetened chocolate

1 cup brown sugar

½ cup white sugar

1 tbsp vanilla

¼ tsp ground ginger

½ tsp cinnamon

1 tsp chili powder

2 tsp sea salt

¾ cup unsweetened cocoa powder

½ cup semi-sweet chocolate chips or chopped chocolate

1½ cups Wheatless Wonder All-Purpose Flour

1 tsp baking soda


1Prepare a cookie sheet with parchment paper.

2Preheat oven to 350F.

3In a microwave safe bowl, or on the stove top over low heat, stirring constantly, melt butter and chocolate together.

4In the microwave: for 30 seconds, remove, stir, and cook for another 30 seconds and stir and let cool to room temperature.

5In a stand mixer on low or a large mixing bowl, whisk together eggs, sugars, vanilla, ginger, cinnamon, chili, and salt.

6Mix in the cooled butter/chocolate mixture, on low with a paddle attachment or with a wooden spoon.

7Each cookie should be around 1.5 tbsp of dough.

8Mix together flour, cocoa powder and baking soda in a small bowl.

9Fold in flour/cocoa mixture and mix on low until totally combined.

10Stir in chocolate chips.

11Scoop dough using a small ice cream scoop or use 2 soup spoonfuls.

12Do not flatten, they will spread.

13Bake for 12-15 minutes in the centre of the oven.

14Cool completely (well almost) on a rack.

15Can be stored in airtight glass container, or frozen for several weeks.

We go easy on the cayenne when we make these commercially, at Christmas. The flavour should be intriguing, not overpowering! Try using the best chopped dark chocolate you can afford, instead of chocolate chips for a truly special treat.


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