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Mexican Chocolate Cookies


Yield

Makes 4 dozen cookies

Ingredients

1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
1/2 cup toasted whole almonds
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon almond extract

Preparation

  1. Preheat oven to 375°F. Combine flour, cinnamon, baking soda and salt in medium bowl; set aside.
  2. Melt chocolate chips and butter in medium saucepan over medium heat, stirring until smooth. Remove from heat; cool to room temperature.
  3. Pulse almonds, brown sugar and granulated sugar in food processor until finely ground; transfer mixture to large bowl. Beat in chocolate mixture, eggs and almond extract. Gradually stir in flour mixture.
  4. Drop by level tablespoonfuls onto ungreased baking sheet. Bake 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool cookie on baking sheet 2 to 3 minutes; transfer to wire rack to cool completely.

Nutritional Information

Sodium 56 mg
Protein 1 g
Fiber <1 g
Carbohydrate 11 g
Cholesterol 9 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 52 %
Calories 99

Dietary Exchange

Starch 1
Fat 1

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