Mexican Chocolate Cookies
#60 scoop or mounded tbsp yields @ 36 cookies; slice & bake (log) yields @ 64
Ingredients
- 1 tbsp sesame seeds
- 4 tbsp butter
- ½ cup cocoa powder
- 2 tsp cinnamon
- 1 tsp espresso powder
- 1 cup sugar
- 1½ sticks unsalted butter, chilled & sliced
- 2 egg yolks
- 1 cup whole wheat flour
- 1 cup oat flour
- ½ tsp baking soda
- ½ tsp kosher salt
Special Equipment
- stand mixer
- offset spatula
- baking sheets
- parchment paper
- zip-top freezer bags
- cooling racks
How-to
Toast Sesame Seeds
- In a dry skillet over medium-high heat, toast sesame seeds until lightly browned, 2-3 minutes. Once at desired color, transfer to a dish to stop the oils from toasting. Set aside
Make Dough
- Melt 4 tbsp butter in a small skillet over medium heat and allow to bubble and brown until golden and fragrant, about 3 minutes
- Pour the hot browned butter into the bowl of a stand mixer and add cocoa powder, cinnamon and espresso. Mix to incorporate ingredients, scraping down the sides of the bowl
- Turn on low speed and stream sugar into running mixer (this helps cool it a bit so you don't melt the chilled butter added next)
- Once sugar is fully incorporated, add sliced butter to the somewhat cooled mixture, 1 piece at a time, and increase speed to high and beat until creamed, 2-3 minutes. The color will go from almost black to a rich brown, frostng-like texture
- Reduce speed to medium and add egg yolks. Beat until batter is nice and thick
- In a separate bowl, with a whisk, mix the whole wheat and oat flours, baking soda, salt and sesame seeds. Add to the mixer and incorporate all ingredients on medium speed, scraping down the bowl
Portion & Chill
- For scoop-and-bake cookies, portion onto parchment-lined baking sheet (these can also be rolled in coarse sugar for a sparkly look)
- For cut-out cookies, divide dough roughly in half, place in zip-top freezer bags. Push flat in bags and seal
- For slice-and-bake cookies roll into a log and wrap in plastic (for variation, roll log in coarse sugar or crushed nuts)
- For all variations, chill dough for 30 minutes or up to 3 days (these will also freeze indefinitely; then allow dough to come to a cool room temperature before rolling out)
Bake & Serve
- Preheat oven to 350º
- For the cut-out cookies, cut the dough out of the zip-top bags and place on parchment paper with another layer of parchment on top
- Roll dough to ¼” thick, remove top layer of parchment, and cut into desired shapes but do not remove shapes from the dough, cover with parchment, and chill for an additional 15-20 minutes (the dough is so tender that it will start to fall apart when transferring unless thoroughly chilled) (slice-and-bake and scoop cookies do not require this extra chilling step)
- Remove cut-out cookies from refrigerator and transfer shapes to parchment-lined baking sheet. Bake all cookie variations (scooped, cut-out and slice-and-bake) 8-12 minutes. They can even be baked together – none of the variations spread much in the oven
- Once done, slide cookies (parchment and all) onto a cooling rack. Allow to cool completely before removing from parchment