Mexican Hot Chocolate Cookies Recipe
Makes 16 cookies
Ingredients:
1 cup unsalted butter, room temperature
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup cocoa powder
1/2 teaspoon salt
2 Tablilla Squares HERNAN Mexican Hot Chocolate, grated
1/4 cup granulated sugar
Instructions:
1. Preheat the oven to 350°F
2. In a large bowl beat butter and brown sugar, at medium speed, for about 2 to 3 minutes or until the butter is light and fully. Scrape down the bowl with a spatula. Add the egg and the vanilla, and mix on low speed, until the egg is completely incorporated into the butter.
3. Sift the flour, baking soda, cocoa powder, and salt into the bowl with the butter. Add the grated HERNAN Mexican chocolate and mix at low speed until all the flour has incorporated into the dough.
4. Portion the dough with a 2-tablespoon scoop then roll it into balls. Place the granulated sugar in a bowl and roll each ball of dough in it, coating evenly.
5. Bake 7 cookies at a time on a sheet tray lined with parchment paper for about 12 minutes.
6. Let cool completely on the sheet tray.
