Recipe: Mexican Chocolate Chocolate Chip Cookies

Every now and then I like to set aside a bit of fun time to do some baking with my daughter after school. We have movie night(s) on the weekends and what better treat for movies (other than buttered popcorn) than cookies and milk. Seriously YUM. We watched Epic, btw. 

I found this recipe via Sweet and Savory Tooth and made a few tweaks of my own. Personally I love my chocolate with a little spice so I added cinnamon - if you prefer, you can leave it out and they will still be delicious.  I also add a bit more chocolate chips because more is better, right? Melting the chocolate chips makes these cookies gooey and chocolatey and so yummy! They are really decadent... you will want to have a glass of milk handy. So here it is...

Mexican Chocolate Chocolate Chip Cookies
Makes approximately 24 medium or 12 jumbo cookies

1 1/2 bags (approx. 22 oz) semisweet or dark chocolate chips
1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, slightly softened (for about 30 minutes)
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 cold egg
1 teaspoon vanilla
1 teaspoon cinnamon
Heat oven to 325 degrees. Put approximately 2/3 cup of the chocolate chips in the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of a double boiler). Stir the chips until melted and smooth. Remove from the water and set aside. Or you can just melt the chips in the microwave on low for approximately 2 minutes, stirring half way through... which is what I did and it turned out fine.
Combine the flour, cocoa powder, baking soda, cinnamon and salt into a medium bowl, stir it together and set aside. In a large bowl, using an electric mixer on medium, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. On low speed, mix in the melted chocolate until blended. Add the egg and vanilla, mixing until blended, about 1 minute. Add the flour mixture, mixing just until it is incorporated. Stir in the remaining 2 cups chocolate chips.
Scoop tablespoon size mounds of dough onto ungreased baking sheets, with larger scoops for jumbo cookies. Bake one sheet at a time until the cookies crack slightly on top, about 11 minutes depending on your oven. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. 
Cookies will be soft and chewy and soooo good!!

Font Friday: Four Seasons

Wow, it feels like it's been forever since I wrote a blog post! I've had a busy summer doing some freelance work and hanging out my daughter. I can't believe how quickly the time has gone by... school starts next week! Not sure how I feel about that, lol.

Anywho... I have a lovely new font for your Font Friday! It's called Four Seasons and it's by LatinoType.

I had a lot of fun playing around with the different swashes and ornaments as you can see below...

It's perfect for when you need something whimsical but still casual. But what's also cool about Four Seasons is that you can turn off the swashes in your OpenType panel and get great text as well. It comes in pro (regular), pro italic, bold, and bold italic weights, plus ornaments, words, and dingbats. You can get all seven fonts for $45 until August 23rd at!

Check out some of my previous picks in my Font Friday gallery.

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover