Mexican Chocolate Slice-and-Bake Cookies

Vegetarian
Mexican Chocolate Slice-and-Bake Cookies
160 min.
40
62kcal

Suggestions


Indulge your sweet tooth with these delightful Mexican Chocolate Slice-and-Bake Cookies, a perfect treat for any dessert lover! With their rich, chocolatey flavor and a hint of spice from cayenne pepper, these cookies offer a unique twist on traditional chocolate cookies. The combination of Dutch-process cocoa powder and warm spices like cinnamon creates a mouthwatering experience that will leave your taste buds dancing.

Not only are these cookies vegetarian-friendly, but they are also incredibly easy to prepare. The slice-and-bake method allows you to make the dough ahead of time, so you can enjoy freshly baked cookies whenever the craving strikes. Simply roll the dough into logs, chill, and slice—it's that simple! In just 160 minutes, you can whip up a batch of 40 cookies, making them perfect for gatherings, parties, or just a cozy night in.

Each cookie is a mere 62 calories, allowing you to indulge without the guilt. The balance of protein, fat, and carbohydrates ensures that these treats are not only delicious but also satisfying. So gather your ingredients, fire up your oven, and get ready to impress your friends and family with these irresistible Mexican Chocolate Slice-and-Bake Cookies!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.3 teaspoon ground pepper 
  • 0.5 cup dutch-processed cocoa powder 
  • large eggs at room temperature
  • 1.5 cups flour all-purpose
  • 0.5 cup granulated sugar 
  • 0.5 teaspoon ground cinnamon 
  • 0.5 cup brown sugar light packed
  • 0.3 teaspoon salt fine
  • tablespoons butter unsalted at room temperature (1 stick)
  • 0.5 teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • plastic wrap
  • stand mixer
  • spatula

Directions

  1. Whisk together the flour, cocoa powder, baking powder, cinnamon, cayenne, and salt in a medium bowl to break up any lumps; set aside.
  2. Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.Return the mixer to medium speed, add the egg and vanilla, and beat until just incorporated. Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.Turn the mixer to low speed and slowly add the reserved flour mixture.
  3. Mix until just incorporated.Turn the dough out onto a clean work surface and divide it in half.
  4. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 3 days.When ready to bake the cookies, heat the oven to 350°F and arrange the racks to divide the oven into thirds.
  5. Remove the dough logs from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch-thick rounds.
  6. Place the rounds about 1/2 inch apart on 2 baking sheets (about 20 cookies per sheet).
  7. Bake both sheets for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the edges of the cookies are firm but the tops are still soft, about 6 to 7 minutes more.
  8. Place the baking sheets on wire racks and let cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Calories62kcal
Protein5.45%
Fat36.07%
Carbs58.48%

Properties

Glycemic Index
6.85
Glycemic Load
4.36
Inflammation Score
-1
Nutrition Score
1.4386956579173%

Flavonoids

Catechin
0.7mg
Epicatechin
2.11mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:61.75kcal
3.09%
Fat:2.59g
3.99%
Saturated Fat:1.57g
9.82%
Carbohydrates:9.46g
3.15%
Net Carbohydrates:8.92g
3.24%
Sugar:5.21g
5.79%
Cholesterol:10.67mg
3.56%
Sodium:28.34mg
1.23%
Alcohol:0.02g
100%
Alcohol %:0.14%
100%
Protein:0.88g
1.76%
Manganese:0.08mg
4.02%
Selenium:2.2µg
3.15%
Vitamin B1:0.04mg
2.56%
Copper:0.05mg
2.52%
Folate:9.64µg
2.41%
Iron:0.42mg
2.36%
Fiber:0.54g
2.16%
Vitamin B2:0.03mg
1.94%
Phosphorus:18.46mg
1.85%
Magnesium:6.92mg
1.73%
Vitamin A:82IU
1.64%
Vitamin B3:0.31mg
1.53%
Calcium:11.92mg
1.19%
Source:Chow