A perfect, chewy chocolate cookie with dark chocolate chips, cinnamon chips & a kick!
Sometimes I like to go out on a limb when baking. You know, try something new! And I can’t help but think of the movie Despicable Me 2 when I type that. We love that movie. First of all, I love Steve Carell and that movie is just hilarious. One of the animated movies I don’t mine listening to over and over. I love that part where the neighbor says “I’m gonna go out on a limb” and then Gru says, “no, no, no! get off the limb!” haha! Anyways, I love movies and I love to quote movies. Now, back to the cookies. I wanted to try a cookie different recipe. I don’t even remember how I came across this cookie recipe but I was totally intrigued because I had Mexican hot chocolate last year at Christmas time when we were up in Utah with my husband’s family. I loved the unique flavor and couldn’t wait to try it in a cookie. Well, they turned out awesome! I took a bunch to my Young Women I get to work with at my church and they gave them 2 thumbs up! The little bit of cayenne pepper doesn’t really present itself until you are almost done with the cookie. Then it’s like, oh hi, these have a little spice to them. Super fun and would be great for a cookie exchange.
- 1 cup sugar
- ½ cup canola oil
- 2 eggs
- 1 Tablespoon Mexican vanilla
- ¾ cup flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- ½ cup cinnamon chips
- ½ cup dark chocolate chips (bittersweet)
- Line a baking sheet with parchment paper.
- In a large bowl, add sugar and canola oil, stir until combined. Whisk in eggs and vanilla extract until thoroughly combined
- In a another bowl, stir the flour, cocoa powder, baking soda, cayenne pepper & cinnamon together.
- Add the dry ingredients to the wet ingredients and mix with a spatula just until combined. Add the cinnamon chips & dark chocolate chips. (Do not over mix your cookie dough, or it will be tough. The dough will be looser than your average cookie dough.)
- Scoop out cookies onto parchment lined cookie sheet, about 1.5″ apart from one another.
- Set in fridge for 10 to 15 minutes or until cookies harden a little.
- Preheat oven to 350 degrees.
- Push cookies down a little with the palm of your hand so that they are more flat than dome shaped.
- Bake for 8 minutes or until the edges are set and the center doesn’t look raw. Cookies will continue to bake once they are out of the oven.
This is the Mexican vanilla blend that I use in all my baking. I love it! The flavor is my favorite. I also like using real vanilla beans but they are pricey so I don’t use them all the time.
Recipe Source: adapted from Lauren Conrad (used less cayenne pepper & cinnamon. Added cinnamon chips and used bittersweet chocolate chips)