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Saturday, December 01, 2012

Saturday Beefcake: Mexican Chocolate Cookies from actor Mark Cabus

12 oz. semi-sweet baking chocolate, divided
3/4 cup of flour (I use organic oat to make it a teensy-weensy bit healthier.)
2 tsp. cinnamon
1 tsp. ancho chile powder (It HAS to be ancho chili. Any other kind will ruin everything. Trust me on this one.)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 stick of organic unsalted butter (1/4 cup), softened
1/2 cup of granulated organic sugar
1/4 cup firmly packed organic brown sugar
2 free-range eggs, slightly beaten
2 tsp. pure vanilla extract
Pre-heated Oven 375F

1. Melt 3/4 of the chocolate. Continue to stir until its fully melted. Set aside.
2. Chop remaining chocolate. Set aside.
3. Mix flour, cinnamon, ancho chili powder, baking powder, and salt in a small bowl.
4. Beat butter and sugars in a large bowl with an electric mixer until light and fluffy. 
5. Add eggs and vanilla.
6. Mix well.

7. Add melted chocolate.
8. Beat until well-blended.
9. Beat in the flour mixture gradually until fully incorporated.
10. Stir in chopped chocolate.
11. Drop dough in rounded tablespoons on a well-greased or parchment paper-lined baking sheet.
12. Bake for 8 to 10 minutes, or until cookies are set and slightly cracked on top. 
13. Transfer cookies to wire rack to cool.

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