I suppose these chocolate Mexican cookies could be the best cookies I baked recently. They are very chocolate with addition of spices which increase the chocolate taste but are not chilly. Cookies are perfectly crisp and crunchy and match superbly with soft and velvety filling. Sweet filling and almost bitter cookies is a an amazing couple. You will be in heaven, I promise.
25 double cookies
- ¾ cup butter, softened
- 1 cup sugar
- ¾ cup dark alkalized cocoa*
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups flour
*this is crucial ingredient – do not substitute it ordinary baking cocoa
In the bowl of a stand mixer place the softened butter, sugar, cinnamon, salt and pepper and beat until light and fluffy. Beat in egg and vanilla extract. Add flour and beat until smooth dough. Divide the dough in half, cover and chill for 1 hour. After this time shape each portion into 6 inch roll. Wrap each roll in plastic wrap and chill overnight.
Preheat oven to 325°F and line a large cookie tray with parchment paper.
Once the rolls are cooled become to be stiff and easy to cut. Slice it into 3/8 inch wide slices. Place cookies onto the prepared tray. Bake for 12-14 minutes until edges are firm. They will be tender just after baking and become tough through cooling.
Spread dulce de leche onto bottoms of half the cookies. Top with remaining cookies.
The recipe comes from the magazine 'Fall Baking 2017' Better Homes & Gardens.
Tags:chocolate, cocoa, dulce de leche.