Mayan Chocolate Sparklers
Posted September 13, 2007 – 9:58 pm in: Baking, Cookies
This is one excellent cookie recipe and it freezes well.
Ingredients:
| Topping: | ||
| 1/2 cup | sugar | 125 mL |
| 1 tsp | cinnamon | 5 mL |
| Cookies: | ||
| 3/4 cup | Vegetable Shortening | 175 mL |
| 1/2 cup | butter , softened | 125 mL |
| 3/4 cup | sugar | 175 mL |
| 3/4 cup | brown sugar , packed | 175 mL |
| 2 | eggs | 2 |
| 1 3/4 cups | All Purpose Flour | 425 mL |
| 1 1/4 cups | cocoa powder | 300 mL |
| 1 tbsp | cinnamon | 15 mL |
| 2 tsp | baking soda | 10 mL |
| 1/4 tsp | pepper | 1 mL |
| 1 pinch | cayenne pepper | 1 |
| 1 cup | Semi-Sweet Chocolate Chips | 250 mL |
Directions:
Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
Topping:
Combine sugar and cinnamon for topping.
Cookies:
Beat shortening, butter and sugars until creamy. Beat in eggs, one at a time. Add next 6 ingredients, mixing until incorporated. Stir in chocolate chips.
Roll in 1” (2.5 cm) balls, don’t flatten. Roll into cinnamon and sugar topping. Place on prepared cookie sheets, about 2” (5 cm) apart.
Bake 8-10 minutes. Cookies should still be soft in centre. Let cool on baking sheet for 3-5 minutes. Remove, cool on wire rack.
Note:
Cookies can be frozen raw and stored in an airtight bag or container. If baking from frozen, add 5 minutes to baking time.
One Comment
This is a good cookie, but it sure could use more flour or less butter and sugar, it is just a bit too soft. I would make it 2 cups of flour.