Mexican Chocolate Cookies

Submitted by: Academy Canada Culinary Arts Class
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

1 cup all purpose flour
10 tbsp cocoa powder
¼ tsp baking soda
¼ tsp salt
9 tbsp dark brown sugar
9 tbsp granulated sugar
6 tbsp real butter
¾ tsp ground cinnamon
1/8 tsp ground black pepper
1/8 tsp cayenne pepper
1 tsp pure vanilla
1 egg
Coarse sugar for rolling in the cookie dough in, such as turbinado sugar. Sift together flour, soda, cocoa and salt and set aside. Cream together butter, sugars and peppers. Add egg and vanilla and mix well. Scrape down sides. Add sifted ingredients and blend only until the flour disappears. Form the dough into a log and roll in coarse sugar. Wrap in plastic and refrigerate for about one hour. Preheat oven to 350°F and line a cookie sheet with parchment. Slice log into ¼ slices and place them on the sheet about ½ apart and bake for 12-14 minutes. Tip: when the cookies are done, they will puff a little and show tiny cracks on top.

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