Taza Mexican Chocolate Cookies
May 11, 2010
Hey Alex! This is the recipe for the cookies I told you about that I made with taza chocolate. I've made them like 4 times now. Super yummy and we always eat them all within an hour. I've included pictures that I took on Cinco de Mayo.
A recipe sent to us by our friend (and Spanish tutor) Meghan from Korea.
Taza Chocolate Cookies
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| Taza Mexican Chocolate Cookies |
Here's a dessert featuring Taza Chocolate.
Ingredients:
- 2 Packages of your favorite flavour of Chocolate Mexicano (approx. 5 ounces)
- 3/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1 heaping cup sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
To Prepare:
1. Preheat oven to 350 degrees.
2. Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Cool to room temperature.
3. In a large bowl combine flour, cinnamon and baking powder.
4. In a separate bowl cream sugar and butter together. Add egg and beat well. Add cooled chocolate and vanilla. Beat until just blended.
5. Add flour mixture and beat until blended.
6. Drop spoon fulls of dough onto baking sheets lined with parchment paper or greased cookie sheet.
7. Bake at 350 degrees for 10 minutes or until almost set.
8. Remove from oven and let cool for another 2 minutes or until set. Transfer cookies to wire rack to cool completely. Yields about 25 cookies.
(adapted from Cooking Light Mexican Chocolate Cookie recipe)
