Ingredients
Wet Ingredients
- 8 tbsp (1 stick; 113 grams) unsalted butter, softened
- 1/2 cup + 2 tablespoons sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla bean paste
Dry Ingredients
- 1/2 cup + 2 tablespoons flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon instant espresso powder
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugar: In a medium bowl, use an electric mixer to cream together the softened butter and sugar. Beat this mixture very well for one full minute to achieve a light, fluffy texture.
- Add Wet Ingredients: Add the egg yolk and vanilla bean paste to the creamed butter and sugar, then beat until just combined, being careful not to overmix.
- Combine Dry Ingredients: In a separate small bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, cayenne pepper, and instant espresso powder until evenly incorporated.
- Mix Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients in two batches, beating gently after each addition until just combined to form the cookie dough.
- Form Cookies: Using a teaspoon scoop, measure approximately 2 teaspoons of dough and roll each into a ball with your hands. Place the dough balls onto the prepared cookie sheet, spaced to allow for spreading.
- Bake: Bake in the preheated oven for 11 to 12 minutes for fudgy centers with cracking on top. If you prefer a firmer cookie, bake for an additional minute. Avoid overbaking to maintain moisture.
- Cool: Allow the cookies to cool completely on the baking sheet. They will deflate slightly and develop a characteristic crackled surface as they cool.
Notes
- You can substitute vanilla bean paste with pure vanilla extract if not available.
- For spicier cookies, increase the cayenne pepper slightly, but do so cautiously to avoid overpowering the chocolate.
- Use parchment paper or a silicone mat to prevent cookies from sticking during baking and to promote even cooking.
- These cookies keep well in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose baking flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
