Mexican-Spiced Chocolate Chip Cookies
These Mexican-Spiced Chocolate Chip Cookies are undeniably rich and delicious. Satisfy your chocolate craving with a big batch.
Servings: 12
Calories: 208kcal
Ingredients
- 1 package chocolate cake box
- 2 eggs
- ½ cup butter (softened)
- 1 cup chocolate chips
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne
Instructions
- Preheat oven at 350 degrees Fahrenheit.
- Mix all ingredients together.
- The batter might be a little tough at first, but keep working at it.
- If you need to, add a splash of water, go for it but not a lot.
- Once everything is combined, drop on a greased cookie sheet.
- Bake for 10 minutes.
- Cool and serve.
Notes
To make it healthier you can use applesauce instead of butter.
Storing Instructions:
Place any leftovers in an airtight container. Store at room temperature for up to 4 days.
Or, take the leftover cookies and place them in a freezable bag, removing as much air as possible. They last for 8-12 months in the freezer. Thaw and enjoy.
What is the secret to chewy chocolate cookies?
Add an egg yolk. The fat in the egg yolk will keep them moist and chewy.
Note: I added some chocolate chips right on top of the cookie dough balls just for looks, but this is optional. Or rough chop a chocolate bar and add to the top of the cookies.
Nutrition
Calories: 208kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 313mg | Potassium: 136mg | Fiber: 2g | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1.9mg