Mexican Chocolate Drop Cookies Cooking Light Food

MEXICAN CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Heat, stirring constantly, until golden brown, 8-10 minutes. Transfer to a large bowl. Add sugar; beat on medium speed 2 minutes. Add eggs, vanilla and rum; beat 2 minutes longer., In another bowl, whisk together next 6 ingredients. Add to butter mixture; beat until combined. Fold in chocolate., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.

MEXICAN CHOCOLATE DROP COOKIES: COOKING LIGHT

Steps:

• Preheat oven to 350°F.
• Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Set aside to cool to room temperature.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
• Combine sugar and butter in a large bowl; beat with a mixture at medium speed until well blended (about 5 minutes).
• Add egg; beat well.
• Add cooled chocolate and vanilla; beat just until blended.
• Add flour mixture; beat just until blended.
• Drop bough by level tablespoons 2 inches apart on baking sheets coated with cooking spray (or lined with parchment paper).
• Bake for 10 minutes or until almost set.
• Remove from oven; cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• In large bowl, whisk together flour, cornstarch, cinnamon, salt, baking powder, and baking soda until well combined; set aside.
• In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
• Beat flour mixture into wet mixture until combined. Stir in chocolate. Drop dough (or use medium cookie cookie scoop) in about 1 1/2 tablespoon balls on baking sheets that have been lined with silpats (or parchment paper or wax paper). Flatten slightly.
• Cover cookie dough balls with plastic wrap and refrigerate dough for at least 30 minutes or better overnight or up to a few days.
• Preheat oven to 325 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silpats). Bake refrigerated dough for about 14-16 minutes or until golden brown and look slightly undercooked, turning pans halfway through baking. Cool cookies on wire racks.

MEXICAN CHOCOLATE COOKIES

Steps:

• Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).
• In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.
• Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.
• Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.

ANCHO CHILE-MEXICAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
• Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
• Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
• Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.

MEXICAN HOT-CHOCOLATE COOKIES

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
• In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

MEXICAN CHOCOLATE CHIP COOKIES

Steps:

• Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Sift next 6 ingredients over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.
• Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool.

MEXICAN CRINKLE COOKIES WITH A KICK

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, spicy chocolate cinnamon sugar and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets. , Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F Cookie sheets with parchment paper.
• In a large bowl, beat together the butter and sugar.
• Slowly add the syrup until mixed and then add applesauce until mixed and fluffy.
• Mix dry ingredients in a separate bowl. Slowly add the mixture to the wet ingredients until combined.
• Drop onto sheets, leaving 2-3 inches between each cookie.
• Bake for 12 minutes, they should look cooked but slightly shiny.
• Remove to wire racks and cool.

GINGER COOKIES ( COOKING LIGHT )

Steps:

• Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended.
• Add molasses and egg; beat well.
• Combine flour and the next 4 ingredients (through mace), stirring with a whisk.
• Gradually add flour mixture to butter mixture, stirring until well blended.
• Divide dough in half.
• Wrap each portion in plastic wrap, and freeze for 30 minutes.
• Preheat oven to 350°.
• Shape each portion of dough into 26 (1-inch) balls.
• Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray.
• Flatten cookies with the bottom of a glass to 1/2-inch thickness.
• Bake for 12 minutes or until lightly browned.
• Remove from pans, and cool completely on wire racks.