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Mexican Chocolate Cookies Recipe

Mexican Chocolate Cookies

Recipe courtesy of Alice Medrich

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on December 12, 2012

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    Strange cookie. I used shortening in place of margarine but otherwise followed recipe. Little chocolate bricks, but they might grow on me.

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  • on November 24, 2012

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    I have yet to make the cookies because it turns into a flaky roll of crumbs :( I will add another whole egg and some more butter, see what happens!

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  • on January 13, 2012

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    I read the reviews after I made my first batch and realized I should have read them before hand. Thanks for the suggestions of adding a whole egg and using oil. My first batch were very hard and dry...my second batch was perfect. The flavor is delicious, although my household likes things spicy...my pinch is more like a 1/4 tsp. Baked them for only 8 minutes. Excellent cookies and very moist!

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  • on February 10, 2011

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    This is a very tasty little cookie. I used the Splenda brown sugar blend instead of regular brown sugar but I stuck with regular white sugar because I didn't know if granulated Splenda would work. I used 6 tbsp of unsalted butter and I used the whole egg instead of just the white. I omitted the pepper and I only cooked my cookies for 5 minutes and they came out perfect; soft and chewy with great chocolate flavor. I will definitely make these again.

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  • on September 13, 2010

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    I also love spicy food so I took the suggestion to use a 1/4 tsp of cayenne. Not a good idea, cant taste anything else. otherwise, might be a great cookie.

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  • on December 24, 2009

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    I made these cookies earlier following the modifications suggestetd by others: Instead of the butter/margarine mixture, I used 1 whole stick of sweetened butter. Instead of the egg white, I used 1 whole egg. I baked for 12 minutes and the consistency was very good. I added a little extra pinch of cayenne, for good meeasure, since other users had said that they weren't too spicy.

    Even after adding a little extra cayenne, this recipe needs more spice. The cayenne was barely detectable. Maybe instead of a pinch, 1/4 teaspoon is required. Just an idea.

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  • on June 28, 2009

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    Thanks to the other reviews I used one whole egg and one stick of butter and followed the rest of the recipe. These cookies were fantastic and came out perfect. Almost tasted like a chocolate ginger snap. Served them at my monthly book club where my theme was "everythng Mexican." Paired the cookie with the Margarita Ice Cream and the Sopa Meca recipe. Everyone loved them, even my kids. I will make these again and again.

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  • on October 26, 2007

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    I've been searching for something spicy and chocolate. These aren't as spicy as I was hoping, but they're delicious and easy!

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  • on January 02, 2007

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    I too agree on the topic of the mixture needing something and not being right. I did some switching and had some excellent results by replacing the butter and the margarine with oil, using a whole egg and using only brown sugar but only 3/4 C. Liked my way much better and so did reviews from my teen sons.

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  • on November 07, 2005

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    Dear Chad from Chino, Ca.
    Thanks for your advice.
    When I made these cookies I added one more
    table spoon of margarine and one more table spoon of butter.
    They turned out crackly and puffy (well kind of puffy.
    The really turned out delicious.
    Thanks for your advice.

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