Mexican Chocolate Cookies the Editors of Publications International, Ltd.
Makes 4 dozen cookies
|1-1/2||cups all-purpose flour|
|2||teaspoons ground cinnamon|
|1||teaspoon baking soda|
|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|
|1||teaspoon almond extract|
- Preheat oven to 375°F. Combine flour, cinnamon, baking soda and salt in medium bowl; set aside.
- Melt chocolate chips and butter in medium saucepan over medium heat, stirring until smooth. Remove from heat; cool to room temperature.
- 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.
- 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.
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||52 %|
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