Delighting in the rich and slightly spicy flavour of Mexican chocolate is always a joy, especially when it comes to baking. These deliciously soft small batch Mexican chocolate chunk cookies are a true treat. They combine the comforting essence of traditional cookies with a hint of warmth from spices, making them utterly irresistible. Perfect for sharing, these cookies bring a bit of magic to any afternoon tea or cosy night in.
What You’ll Need for Deliciously Soft Small Batch Mexican Chocolate Chunk Cookies
Gather all your ingredients before you start baking to ensure a smooth process. Here’s what you need:
- 1 stick Unsalted butter, softened (113 g)
- 1/2 cup Granulated sugar (100 g)
- 1/4 cup Brown sugar (50 g)
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour (120 g)
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Dark chocolate chunks (90 g)
- 1 pinch Ground cinnamon
- 1 pinch Cayenne or chipotle powder (optional)
Step-by-Step Recipe for Soft Batch Mexican Chocolate Chunk Cookies
Now, let’s dive into the simple steps to create these delightful cookies:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy.
- Mix in the egg yolk and vanilla extract, ensuring everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and optional cayenne or chipotle powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until it’s just combined. Be careful not to overmix!
- Gently fold in the dark chocolate chunks until evenly distributed throughout the dough.
- It’s time to chill the dough! Pop it in the fridge for at least 20-30 minutes. This helps to enhance the flavours and texture.
- After chilling, scoop tall mounds of dough onto a lined baking sheet, leaving some space between each mound.
- Bake for about 9-11 minutes, until the edges are set but the centres remain soft and slightly gooey.
- Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Deliciously Soft Small Batch Mexican Chocolate Chunk Cookies
These cookies are fantastic on their own, but if you want to elevate your serving game, consider pairing them with a glass of milk or a hot cup of spiced chai. Arrange them on a lovely platter, dust a little icing sugar on top, or enjoy warm when they’re still a bit gooey in the centre. Perfect for friends and family, they also make lovely gifts when packaged beautifully!
Expert Tips for Deliciously Soft Small Batch Mexican Chocolate Chunk Cookies
- Chill the dough: This not only helps with the flavour but keeps the cookies from spreading too much while baking.
- Add nuts: If you’re a fan of texture, consider folding in some chopped nuts like pecans or walnuts along with the chocolate chunks for an extra crunch!
- Experiment with chocolate: Try using milk chocolate chunks or white chocolate for a different twist, or mix different types for a more complex flavour profile.
Deliciously Soft Small Batch Mexican Chocolate Chunk Cookies: Frequently Asked Questions
Q: Can I substitute the butter with margarine?
A: Yes, you can use margarine, but unsalted butter tends to give a richer flavour and better texture.
Q: How can I store the cookies?
A: Store the cookies in an airtight container at room temperature for up to a week. If you want them fresher longer, you can freeze them for up to three months.
Q: Does the cayenne or chipotle powder change the taste dramatically?
A: Not at all! Just a pinch adds a hint of warmth without feeling overtly spicy. However, feel free to skip it if you prefer a classic chocolate cookie.
These deliciously soft small batch Mexican chocolate chunk cookies are easy to make and even easier to adore. You’ll love the way they bring together a unique flavour profile that is sure to impress your family and friends. Happy baking!