Oaxacan Mexican Chocolate Cookies
Servings 40 cookies
Ingredients
- 1 1/4 cups unsalted butter softened
- 1 1/3 cups light brown sugar packed
- 1/2 cup sugar
- 2 tsp mescal (such as Del Maguey Vida), tequila, or vanilla
- 1 tsp salt
- 2 1/2 cups all-purpose flour
- 3/4 cup + 1 tbs cocoa powder
- 1 tbs baking soda
- 1/4 tsp cinnamon
- 10 1/2 oz dark chocolate 66%, coarsely chopped
- 1 egg beaten
- sea salt for sprinkling
Instructions
- In a large bowl, beat the butter, sugars, mescal and salt with an electric mixer on medium to high speed for 30 seconds.
- Sift the flour, cocoa powder, baking soda, and cinnamon into the butter mixture. Mix on low speed until dough just comes together and is no longer dry. Add chocolate and continue mixing until just combined.
- Divide dough into four portions. Roll each portion into a 10-inch log. Wrap in waxed paper and chill for at least 1 hour.
- Preheat oven to 325 degrees . Using a very sharp knife dipped in hot water, cut dough into 1-inch-thick slices; place 1 inch apart, cut-side down, on ungreased cookie sheets.
- Bake for 12 minutes, then very lightly brush cookies with egg. Sprinkle with sea salt and bake for 5 more minutes. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool.
- storage: Layer cookies between wax paper and place in an air-tight storage container. Store cookies at room temperature for up to 3 days or freeze for up to 3 months.
Notes
Oaxacan Mexican Chocolate Cookies
Don't confuse dark Mexican chocolate with the disks of drinking chocolate. The dark chocolate is rich and has fruity and floral flavors that, along with the cinnamon, are big parts of the Oaxacan profile. The mezcal gives the cookie a bit of a smoky edge, but you won't taste the alcohol.The recipe for these ultra-rich, cinnamon-laced cookies comes from the Fairmont Hotel in Chicago, which hosts an annual cookie swap.