Comments on: 12 Days of Cookies: #8 Mexican Chocolate Cookies

By: Kathy_witha_k

Kathy_witha_k — Fri, 02 Dec 2011 22:55:43 +0000

OMG these sound awesome cannot wait to try them!!

By: Angeline

Angeline — Mon, 25 Jan 2010 20:42:53 +0000

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.

By: Yosha

Yosha — Thu, 24 Dec 2009 14:14:20 +0000

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!

Cheers!

By: Mary Beth

Mary Beth — Tue, 22 Dec 2009 16:44:16 +0000

Hey, I mistakenly purchased regular espresso coffee and I don’t have any instant anything lying around. What should I do?…

By: sb

sb — Fri, 18 Dec 2009 20:11:40 +0000

tim,
these cookies were to die for. i didn’t have cayenne pepper, so i used a little chili oil instead. oh my god. so good! thank you for this recipe.

By: Tim

Tim — Wed, 16 Dec 2009 00:52:05 +0000

Hi Emily! I didn’t have this problem, and I have heard from a few people who made these already and they didn’t report this problem either. Perhaps a measuring problem?

By: Emily

Emily — Tue, 15 Dec 2009 18:03:43 +0000

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.

By: Tim

Tim — Tue, 15 Dec 2009 12:52:49 +0000

Wow, Princess Rebecca! I am glad this recipe could be part of what seems like a very magical evening!

By: rebecca

rebecca — Tue, 15 Dec 2009 08:18:33 +0000

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!

By: Carrie

Carrie — Tue, 15 Dec 2009 02:44:11 +0000

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!

By: jonesaholic

jonesaholic — Sun, 13 Dec 2009 16:52:46 +0000

i haven’t even gotten these sliced and into the oven, and i can already tell this will be my favorite recipe this year, and one i make annually for years to come! thanks for this~

p.s. i used Taster’s Choice Hazelnut instant coffee in place of the espresso powder, and it compliments and amps up the flavor nicely!!

By: Caitlin

Caitlin — Sun, 13 Dec 2009 14:34:07 +0000

Fabulous! I made these cookies and took them to a cookie exchange last night. They looked super gourmet, and they were easy to make–perfect combination! Thanks for sharing!

By: Ashley

Ashley — Thu, 10 Dec 2009 17:38:30 +0000

These cookies look outstanding! I plan to make them this afternoon once I get home from work!

By: Tim

Tim — Thu, 10 Dec 2009 16:06:33 +0000

Hi Yosha, You should freeze the logs and then put them in the refrigerator the night before you plan on baking. Do not bring them to room temperature, they need to remain chilled. Happy baking!

By: Yosha

Yosha — Thu, 10 Dec 2009 14:58:38 +0000

Hello!

thank you for a great list! Quick question…if I refrigerate these cookies, lets say for a week, do I need to bring them to room temperature before baking?

Same question for the Cardamom Pistachio Cookies. Actually for that I am wondering if it can stay in the fridge as a log for a week too!

I have taken on way too much stuff this season! Plan is to make some logs on a saturday, bake up friday!

Thank you in advance!

Cheers!

By: Tim

Tim — Wed, 09 Dec 2009 19:41:12 +0000

You can use either. The recipe suggested dutch-processed, but I used natural with great results.

By: GT

GT — Wed, 09 Dec 2009 19:37:19 +0000

Is the cocoa powder unprocessed cocoa powder, or dutch-processed? I’m not sure if it would make a difference here since there’s no chemical leavening, but they are still different …

By: Tim

Tim — Wed, 09 Dec 2009 15:02:05 +0000

Hi Olivia, they are not soft. I wouldn’t describe them as crunchy either. But crunchier than soft.

By: Olivia

Olivia — Wed, 09 Dec 2009 05:52:50 +0000

Sounds yummy! Do they turn out crisp and crunchy or more soft?

By: Charles G Thompson

Charles G Thompson — Wed, 09 Dec 2009 03:14:16 +0000

I DO like chocolate and those look amazing. Love the addition of cayenne. That should compliment the chocolate and cinnamon quite well. Looking forward to the next ‘day.’