New Mexican Chocolate Crinkles Food

MEXICAN CRINKLE COOKIES

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, 1 teaspoon cinnamon 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 remaining 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 CHOCOLATE CRINKLE COOKIES

Steps:

• Using an electric mixer, beat the cocoa powder, sugar, oil, instant coffee granules, cinnamon, cayenne, baking powder, and salt together until well combined.
• Beat in the vanilla and eggs, then scrape the bowl. Slowly add in the flour. The dough will look like brownie batter. Refrigerate for 1-2 hours until firm enough to roll by hand.
• Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
• Roll the dough into 1-inch balls, then place each ball in a bowl of powdered sugar and coat thoroughly, before placing on a baking sheet. Space the ball at least three inches apart.
• Bake for 10-12 minutes. Cool completely on the baking sheets before moving.

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 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 CRINKLES

Steps:

• Preheat oven to 350°F.
• Cream together shortening, sugar and eggs.
• In a microwave safe bowl, melt chocolate; add to shortening mixture.
• Stir in corn syrup.
• Sift in flour, baking soda, salt and cinnamon.
• Shape into balls the size of walnuts.
• Roll balls in granulated sugar.
• Place cookies about 2-inches apart on parchment lined baking sheets.
• Bake for 12 minutes.