Mexican Cocoa Cookie Recipe

December 12, 2013

I recently attended a cookie class at Savory Spice Shop in Westfield.  The class was hosted by Jenny from Charlie Thyme (and also a Savory Spice employee). Jenny shared a basic cookie recipe that could be mixed and matched with your favorite add-ins.  We got to sample candied ginger and sesame seed cookies, lemon and poppy seed cookies and, my favorite, Mexican cocoa cookies.  Jenny demonstrated how easy it was to put the cookie dough together.  The dough then gets rolled into a log, chilled in the fridge or frozen for later use.  The cookie log is sliced and baked, creating a dense cookie packed with flavor.

The class inspired me to add a new cookie to my holiday baking list (I’m crazy, I know!).  I purchased Mexican cocoa and coffee extract from the shop.  The Mexican cocoa itself makes the best cup of hot cocoa I’ve ever had!  Two types of cinnamon and vanilla powder do something wonderful to your average cup of cocoa.  Another woman in attendance for the cookie class mentioned that when you run out of coffee you can add coffee extract to water and that does the job.

While I would have rather been hands-on during this class, I took away some great tips and baking inspiration.  Having brought home cocoa and coffee extract, I couldn’t wait to get to work on a mocha-inspired slice and bake cookie.

Mexican Cocoa Coffee Cookies
– 2 sticks unsalted butter, room temperature
– 2/3 cup confectioners sugar, sifted
– 2 large egg yolks, room temperature
– pinch of salt
– 1 tsp. coffee extract
– 1/4 cup Mexican cocoa 
– 1 3/4 cup flour
Beat butter at medium speed until smooth.  Add the sifted confectioners sugar and beat again until smooth.  Beat in egg yolks and salt.  Reduce speed to low and add cocoa and flour just until mixed.  Gather dough into a ball on your counter and divide it in half.  Wrap each half in saran wrap and chill in fridge for 30 minutes.
Form each half of dough into a log about 1 1/4 inches thick and place back in fridge for 2 hours.  At this point you can keep dough in your fridge up to 3 days or store in your freezer for a month.
Slice log into cookies about 1/3 inch thick (or thicker if you’d like).  Bake on an ungreased cookie sheet in a 350º oven for 12-14 minutes or until cookies are set.  Cool and enjoy!

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