Gluten Free Mexican Hot Chocolate Cookies

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It might seem that I am on a chocolate cookie kick. And that might actually be true. But, I really think the universe is lending itself to chocolate cookie situations. It’s a circumstance beyond my control. Who I am to mess with that?

This time around, I made Gluten Free Mexican Hot Chocolate Cookies. Mexican Hot Chocolate is simply spicy hot chocolate. The spices lend a lovely warmth to the creamy, rich chocolate. And they do the same in the cookie form.

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These cookies are crunchy and chewy, rich with chocolatey flavor. They have a little kick from cayenne and a lot of warmth from cinnamon.

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And, let me just tell you how delicious they are with ice cream sandwiched between two of them. I can barely think straight and think of that at same time!

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I just know you’re going to love these! They were perfect accompaniment to Taco Night.

Gluten Free Mexican Hot Chocolate Cookies

2 1/2 C powdered sugar

1/2 C unsweetened cocoa powder

2 t Saigon cinnamon (it’s a bit stronger in flavor than “regular” Ceylon cinnamon)

dash cayenne pepper

1/4 t Kosher salt

1 T cornstarch

3 egg whites (or 9 T All Whites)

1 t vanilla extract

1 C bittersweet chocolate chips

Preheat the oven to 350F. Add parchment paper or a Silpat (I used both and the parchment paper worked better with this recipe) to a baking sheet.

Sift together powdered sugar, cocoa powder, cinnamon, cayenne, salt, and cornstarch. In a separate bowl, whip the egg whites until frothy, about one minute. Add vanilla and mix together. Add the dry ingredients to the wet ingredients and mix together. Mix in the chocolate chips. Drop onto your prepared pan, about one inch apart. Bake for 15 – 18 minutes (mine took 16). Let them cool completely before removing from the pan.

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Enjoy with ice cream! Or systematically eat them one by one, while standing over the sink, and hoping that no one sees you. Either way.

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Enjoy! Disfrute, mis amigos!

Kristin

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One Bowl Chocolate Cookies

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I told you I hadn’t stopped baking. And, now I’m back!! Back with a yummy recipe for some super flat (but SO flavorful) chocolate cookies. These came by way of an accident. Not so much in the sense that I was making spaghetti and “oops I made cookies instead”, which has, incidentally happened. But in the sense of, they weren’t supposed to look like this, flat as a board. But the flavor is so good! So there you go. Bake them at your own risk. As you should with all the recipes I come up with. Consider yourself adequately warned.

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One Bowl Chocolate Cookies

Recipe adapted from: food.com

12 oz bittersweet chocolate chips (separated into 2- 6oz piles)

1/4 C butter

3/4 C brown sugar

2 eggs

1/2 C flour

1/4 t baking powder

Melt 6 oz. of the chocolate in the microwave, using 30 second intervals. Stir until chocolate is melted and smooth. Be careful not to overheat the chocolate. Add butter to the chocolate and and mix well until melted. Stir together the brown sugar, eggs, flour and baking powder and mix well. Add the melted chocolate. Stir in the second 6 oz. of chocolate chips. The batter will resemble chocolate pudding. Drop by spoonful onto an ungreased (I used a Silpat) baking sheet. Bake at 350F for 12-13 minutes. Cool for 1 minute on the baking pan. Transfer to wire rack to cool completely.Store in airtight container. Eat within a few days.

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I have to tell you, I had a little batter left over (and I didn’t want to bake another round on the baking sheet) and I poured it into a little ceramic dish and it baked up like a cake. And it went over really well (with myself). So, if you feel so inclined, you can actually use this batter for a cake-like variation.

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I don’t have any pictures of said “cake”, because it was my from my own private stash…the sort I eat while my children aren’t looking.

Enjoy!

Kristin