My daughter wanted to bake some cookies for her friend's birthday. She wanted to make a cookie that we've never baked before, so she explored the Internet and found this recipe for Mexican Hot Chocolate Cookies on the Post Punk Kitchen blog.
We pretty much kept the original recipe the same, just swapped a couple of ingredients.
If you love a cookie with a kick, this is for you! I thought the cookies were a little too spicy; I am not a spice girl!
The cookies have crispy edges and soft centers. Delicious! Though, I would cut down on the cayenne powder next time!
Ingredients for topping:
1/3 cup organic pure cane sugar
1 t organic cinnamon
Ingredients for cookies:
Makes 3 dozen cookies
1/2 cup organic coconut oil, melted
1 c organic pure cane sugar
1/4 cup organic agave nectar
3 T organic coconut milk
1 t organic pure vanilla extract
1 t organic pure chocolate extract
1 2/3 c organic all-purpose unbleached flour
1/4 c organic raw cacao powder
1 t baking soda
1/4 t sea salt
1/2 t organic cinnamon
1/2 t organic cayenne
Method for topping:
Mix sugar and cinnamon together in a shallow bowl, set-aside.
Method for cookie dough:
Pre-heat oven to 350 degrees.
Line 2 large baking sheets with unbleached parchment paper.
In a medium bowl, vigorously mix together melted coconut oil, sugar, agave syrup, and coconut milk. Add vanilla and chocolate extracts.
To that, add remaining ingredients. Mix until dough forms.
Roll dough into walnut sized balls and gently place into the sugar mixture. Flatten into roughly a 2 inch disc.
Transfer to lined baking sheet, sugar side up. Leave at least 2 inches between cookies, they will spread slightly.
If the dough becomes too soft to work with, place in the refrigerator for 10 minutes.
Bake 10-12 minutes. Remove from oven and let cool 5 minutes before transferring them to a cooling rack.
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