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Cookie Recipes

Mexican Hot Chocolate Cookies

 

Ingredients:​

  • 1 cup (2 sticks) unsalted butter, at room temperature

  • 1 cup packed light brown sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 1/2 cup unsweetened cocoa powder

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/4 teaspoon finely ground coffee

  • 1/4 teaspoon cayenne pepper

  • 1 3/4 cups all-purpose flour

  • 1/2 cup almond flour

  • 1/4 cup sugar, for dusting

Instructions

  • Preheat oven to 350 degees F. Line a baking sheet with heat-proof mat/parchment paper.

  • In a large mixing bowl, beat together butter, brown sugar, vanilla, and almond extract until smooth and creamy, about 2 minutes. Add cocoa powder, cinnamon, salt, coffee, and cayenne pepper; mix until combined.

  • In a medium bowl, combine all-purpose flour and almond flour. Add flour mixture to butter mixture in 3 additions, mixing until just combined after each addition. Scrape sides of bowl as needed.

  • Portion dough by the tablespoonful onto the prepared baking sheet. Roll each portion into a ball, and then roll the ball in granulated sugar; place back on baking sheet. Use the bottom of a drinking glass to flatten the cookie dough balls.

  • Bake cookies for 8 to 10 minutes. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire rack to cool completely.

Leslie M., Santa Rosa, CA:  With Lenny’s wife, working at our office, we are fortunate to be ‘taste-testers’ for many of Lenny J's prototype confections. While I’ve enjoyed them all, I have to say, the soft chocolate ganache in the formed chocolate cups are my favorite. I’ve never seen anything similar elsewhere and they are fabulous. One bite and you get the soft and smooth inside chocolate flavor, with the crunch of the dark chocolate shell, and it blends perfectly. The chocolate ganache he makes comes in a variety of flavors and I love them all.

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