Cook the Book: Mexican Chocolate Crackle Cookies

Name: Cook the Book: Mexican Chocolate Crackle Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 45
Cuisine: Mexican
Ingredients: 0 teaspoons ancho chile powder (optional); 1 teaspoons baking powder; 170 grams 70 percent cacao bittersweet chocolate, finely chopped; 1 Tbsp coffee liqueur or cooled brewed coffee; 2 larges eggs; 1 teaspoons ground cinnamon; 106 grams 3/4 cup unbleached all-purpose flour; 43 grams tablespoons unsalted butter, cut into 1/2-inch pieces; 85 grams 1/2 cup whole almonds, toasted and cooled completely; 99 grams 1/2 cup plus 1/2 cup (3 1/2 ounces) granulated sugar

Cook the Book: Mexican Chocolate Crackle Cookies might be just the Mexican recipe you are searching for. This recipe serves 45. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 61 calories, 1g of protein, and 3g of fat. Head to the store and pick up butter, plus 1/2 cup granulated sugar, ground cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring 2 inches of water to a boil in the bottom of the double boiler.

Ingredients you will need

Water

Equipment you will use

Double Boiler

Place the butter, liqueur, and chocolate in the top of the double boiler (off the heat). Turn off the heat, then set the chocolate over the steaming water. Stir occasionally with the spatula until the chocolate is melted and the mixture is smooth.

Ingredients you will need

Chocolate

Liqueur

Butter

Water

Equipment you will use

Double Boiler

Spatula

Remove and let cool slightly while you whip the eggs.

Ingredients you will need

Egg

Place the eggs and 1/2 cup of the granulated sugar in the bowl of the mixer and whip on high speed until very light in color and thick, 5 to 6 minutes. You can also use a hand mixer and a medium bowl, though you may need to beat the mixture a little longer to achieve the same results. Scrape the melted chocolate mixture into the eggs and whip until blended, about 1 minute. Scrape down the sides of the bowl.

Ingredients you will need

Granulated Sugar

Chocolate

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

Place the flour, nuts, cinnamon, baking powder, and chile powder (if using) in the food processor and process until the nuts are very finely chopped, 60 to 90 seconds.

Ingredients you will need

Baking Powder

Chili Powder

Cinnamon

All Purpose Flour

Nuts

Equipment you will use

Food Processor

Add the flour mixture to the egg mixture and beat on low speed just until combined. Stir gently a few times with the spatula to make sure there are no patches of unincorporated flour or butter lurking near the bottom of the bowl. Cover the dough with plastic and refrigerate for 1 to 2 hours, until firm.

Ingredients you will need

Butter

Dough

All Purpose Flour

Egg

Equipment you will use

Spatula

Bowl

Preheat the oven to 325°F and position an oven rack in the center. Line the baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Scoop the chilled dough into tablespoon-size balls using the ice cream scoop or a spoon.

Ingredients you will need

Ice Cream

Dough

Equipment you will use

Ice Cream Scoop

Place the remaining 1/2 cup of granulated sugar in one small bowl and the confectioners' sugar in the other.

Ingredients you will need

Powdered Sugar

Granulated Sugar

Equipment you will use

Bowl

Roll each dough ball in the granulated sugar and then in the confectioners' sugar. Be sure to coat the dough generously with the confectioners' sugar—in this instance, more is better. Space the cookies about 1 1/2 inches apart on the prepared baking sheets.

Ingredients you will need

Powdered Sugar

Granulated Sugar

Dough

Roll

Equipment you will use

Baking Sheet

Bake the cookies one sheet at a time, rotating the sheet halfway through the baking time, for 11 to 14 minutes, until the cookies are puffed and cracked. If you nudge a cookie, it should slide on the sheet rather than stick. It is better to slightly underbake these cookies than to go too far--when overbaked they are dry and unpalatable.

Ingredients you will need

Equipment you will use

Oven

Transfer to a cooling rack and let cool completely.

Equipment you will use

Wire Rack

Storing tips:These cookies are best the same day they are baked. Any leftovers can be stored in an airtight container at room temperature for 3 to 4 days.

Ingredients you will need

Equipment

Ingredients

Servings:

0teaspoons

ancho chile powder (optional)1teaspoons

baking powder 170grams

70 percent cacao bittersweet chocolate, finely chopped 1Tbsp

coffee liqueur or cooled brewed coffee 2larges

eggs 1teaspoons

ground cinnamon 106grams

3/4 cup unbleached all-purpose flour 43grams

tablespoons unsalted butter, cut into 1/2-inch pieces 85grams

1/2 cup whole almonds, toasted and cooled completely 99grams

1/2 cup plus 1/2 cup (3 1/2 ounces) granulated sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.