Tim, I’m having a lot of fun following this series. Since I may not have the chance to make a lot of (or any!) cookies for Christmas due to a number of reasons, I’m living vicariously through L&D. :) Luisa’s was one of my first food blog loves, as well. Still is! Hope you’re enjoying the holidays so far. xo
Just came out of the oven and wow!! Used a heaping 1/4 tsp of cayenne and at the first bite, I felt I should have used more for a real good kick. But then it hit after the wonderful chocolate flavor – DELICIOUS!! And just enough kick! Rolled in red sanding sugar since it’s what I had and looks great for Christmas. Also only had salted butter and left out the salt and it’s fine (although I prefer to use unsalted butter). Can’t wait to see what everyone says. I thank you very much as well for posting!
ok, i am obsessed with you. i’m a new fan and discovered your beautiful site through 101 cookbooks and heidi’s christmas cookie post…i’m sure heidi’s ginger cookie is delish because she’s a genius, but i just baked your OMG YUMMY YUMMY YUMMY mexican chocolate cookie adaptation from my fave cooks illustrated. i took them to a christmas party. someone asked for my hand in marriage. words of love were tossed all over the place. i felt like a princess. i was wearing a tiara, but it’s the holidays! you’re supposed to sparkle!
Made these last night. They have great flavor but my version were so incredibly delicate they broke when anyone picked them up. Is that correct, or did I mismeasure? They were a hit–but also a mess all over my floor. There are worse problems, I know, but just wanted confirmation as to if others had this experience.
These were fantasic! I love how the chili and coffee highlights the chocolate…but hey I guess that’s the point! I may have overdosed a bit on the chillie but still great! Thank you for hosting this…already looking fwd to next yrs list!
Merry Christmas and best wishes for the happiest New Year!
O thank GOD I finally have the recipe for these. Michelle used to make a similar cookie at the Bleeding Heart Bakery, but they haven’t had them in the store for over a year now. I substituted pecans for almonds, and it worked out great.
Like the author, I’m not a big chocolate fan, but have many friends & colleagues who are, and decided to make a sacrifice. Searched the internet high and low for something unique – and wow, were these fabulous! Even I am addicted. Made them last year and again this year, quadruple batches, and they vanish in the blink of an eye. Amazing flavor combo, almonds toasted in cinnnamon and cayenne, espresso with cocoa, mmmmm. Best cookie ever.