Mexican Chocolate Cookies

Well,  I finished my accounting class.

YAY!

To celebrate, I took another stab at my Mexican Chocolate Cookie recipe.  I decided to go the non caramel stuffed route this go-around (largely because I didn't have caramel in the house--funny how that works).  But I did have Cinnamon Baking Chips, courtesy of my madre-in-law, so their debut is in these spicy, chocolate goodies!

Enjoy!

Mexican Chocolate Cookies

Ingredients:

1 c. unsalted butter (room temperature)
3/4 c. sugar
1/2 c. brown sugar
1/4 c. light corn syrup
1 egg
1 tsp vanilla
2 1/2 c. flour
3/4 c. cocoa
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 - 1/2 tsp chipotle chili powder
2/3 c. cinnamon baking chips

Directions:

Preheat oven to 375.  Line baking sheets with silpat mats (or parchment paper).

Beat butter and sugars together until fluffy.  Add corn syrup, egg, and vanilla and mix thoroughly.

In a separate bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, salt, and chili powder. Add to the wet ingredients until thoroughly combined. Stir in baking chips.

Roll into tablespoon size balls and roll in white sugar.  Place on prepared baking sheet.

Bake for 10 minutes.

Delicioso!

P.S. I will attempt my foray into Caramel Stuffed Mexican Chocolate Cookies at a later date...stay tuned!

P.P.S.  That plate is one of my favorites, it's a platter actually, and it was given to be by my bestie a number of years ago.  Love it!