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Mexican Chocolate Chewies

April 30, 2017 by The Runaway Spoon 1 Comment

IMG_2141 Mexican Chocolate Chewies

As Cinco de Mayo approaches, thoughts often turn to tacos, queso and margaritas. But let us not forget the sweet side of life. Chocolate goes with everything and it’s nice to have a little sweet nibble at any fiesta.

These cookies are a classic recipe, one I have made since I was a kid. I pulled it out recently to make a batch to send to my niece in college, and as I was working, I thought a could jazz it up in some way. Then I had a thought – I bought a fancy, Tennessee-made chocolate bar in Mexican Chocolate flavor a few days before, and was really excited about the special treat. But I accidently threw it away when unpacking the huge load of groceries. I’d been kicking myself for the carelessness. So I decided to verve up these cookies to replace my lost candy bar. The rich chocolate cookies get a twist with cinnamon and just a dash of chili and cayenne. The cookies are soft and chewy and chocolate-y and perfect at any time.

IMG_2141 Mexican Chocolate Chewies
Mexican Chocolate Chewies
2017-04-28 14:07:05
IMG_2141 Mexican Chocolate Chewies
Yields 20
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Ingredients
  1. 1 (12-ounce) bag semisweet chocolate chips
  2. 1 (14-ounce) can sweetened condensed milk
  3. ¼ cup (1/2 stick) unsalted butter
  4. 1 teaspoon vanilla
  5. ½ teaspoon cinnamon
  6. ¼ teaspoon kosher salt
  7. 1/8 teaspoon chili powder
  8. 1/8 teaspoon cayenne pepper
  9. 1 cup all-purpose flour
Instructions
  1. Preheat the oven to 350. Line two baking sheets with parchment paper.
  2. Put the chocolate chips, condensed milk and butter in a large saucepan and melt over medium heat, strirring frequently, until the mixture is smooth and combined. Add the vanilla, cinnamon and cayenne pepper and stir to combine. Add the flour, and stir well to make sure the flour is completely blended in to the batter. Pull the pot of the heat and let the cool for a few minutes.
  3. Scoop the dough by Tablespoons onto the prepared baking sheet. I like to use a medium cookie scoop. Press the dough lightly with your fingers to slightly flatten, then bake the cookies for 12 – 13 minutes until firm. Transfer to a wire rack to cool.
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Filed Under: Cinco de Mayo, Snacks And Starters, Sweets Tagged With: cayenne, chili, chocolate, cinnamon, mexican chocolate. Cinco de Mayo

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  1. Modish Taste | Mexican Chocolate ChewiesThe Runaway Spoon says:
    May 4, 2017 at 11:05 pm

    […] Mexican Chocolate Chewies […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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