Mexican Chocolate Snickerdoodles

The words Mexican Chocolate trigger something hiding within my brain whenever I read my Recipe RSS. “YES. STOP HERE.” Says my brain, and it does.  But here’s the thing, I’m not really a fan of Mexican Chocolate.  Katie is.  She’s the only reason I spend time trying to perfect the recipes that you see here involving this particular ingredient.  She gladly fills the stereotype of the girl who loves chocolate.  She believes that a Mexican meal is a failure without some type of mole sauce with which to smother her enchiladas. What can I say, she loves the chocolate and the spice.  I am still a believer that sweet and savory, at least where desserts are concerned, should remain on opposing sides of the mixing bowl.

So when I saw this recipe I knew I would at least have to try it. I stuck directly to the recipe, from Culinary in the Desert one of my favorite food blogs, for the first go around.  Now that I know the end result, there are things I’d definitely change.  I could the batches 1-2 minutes less, closer to 7-8 minutes to ensure a softer cookie.  I would also find a richer, deeper cocoa powder than the one I had available (Herhsey’s).  And if I’m feeling particularly spicy, maybe toss some tiny chocolate chunks dusted with cayenne pepper…for kicks.

But, that isn’t to say, this recipe isn’t any good.  It’s quite good, as most of my coworkers would agree. I just have a ridiculously high set standards for what I consider one of the best, softest, cookies in existence.

Mexican Chocolate Snickerdoodles
(from Culinary in the Desert)


For the cookie dough
1 2/3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons milk
2 teaspoons vanilla

For the sugar coating
1/3 cup granulated sugar
1 teaspoon cinnamon

To prepare cookie dough
Preheat oven to 350 degrees.  In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt. In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined.

To prepare sugar coating
In a shallow dish, stir together sugar and cinnamon.

Roll dough into walnut sized balls, then gently flatten each ball into a 2″ disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2″ apart.  Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack – let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.

Makes about 24 cookies.

This entry was posted in baking, cookies, mexican, recipes, Spices, vegetarian. Bookmark the permalink.

1 Response to Mexican Chocolate Snickerdoodles

  1. Pingback: Mexican Hot Chocolate Snickerdoodles–Steady Habits-Style! « Katty's Kitchen

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