Mayan Chocolate Cookies

Friends, I think I may have just fallen in love this year on Valentine’s Day. That’s right, I’m in love. I have fallen in love with the beautiful craft of baking. Especially cookies.

About a year ago, Leili gave me a cookie mix created by the amazing Ashley Rodriguez and from there I baked my first batch of perfect cookies. For months, I kept the empty container so I could read the ingredients and set out on my own to create my perfect cookies. I’ve concocted several recipes since that time and have had wonderful feedback, but I’m still chasing after more perfect cookies. Who doesn’t love a good cookie to sweeten up their day?

A couple months ago, I received a Moonstruck Mayan Hot Cocoa mix as a gift and made it straight away while watching a blizzard happen outside my window. I soon ran out and had to get my fix elsewhere. Not long after that, this recipe was born.

If you love chocolate and a bit of spice, then you might enjoy this batch of warm, fuzzy cookies. Even if you’re afraid of spices, don’t be. It’s so subtle but adds just a touch of warmth to these treats. If you’re still unsure, just lighten up on the cinnamon and cayenne.

So on this special day of love and appreciation, make a batch of these special chocolate cookies for someone that deserves a little lovin’. I hope you have someone in mind.

Mayan Chocolate Cookies
By W.
About 16-20 cookies

½ cup pecans
1½ cup all purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon cinnamon
1/8 teaspoon cayenne
½ cup unsalted softened butter
2/3 cup brown sugar
1/3 cup cane sugar
1 egg
1 teaspoon vanilla extract
1 cup semisweet chocolate discs

Preheat oven to 350F. Line a baking sheet with parchment paper.

Toast pecans in a pan over medium heat for 3-5 minutes, or until fragrant. Set aside and let them cool. Once they are cool enough to handle, give them a rough chop to break them up.

In a bowl, put in flour, salt, baking soda, cinnamon, and cayenne – whisk everything together until thoroughly combined.

In a separate bowl, mix butter, brown sugar, and cane sugar together. Next, add egg and vanilla extract and mix everything together.

Add the flour mixture, chocolate discs, and toasted pecans to the wet ingredients. Gently fold everything together until you have a chunky cookie dough. It’s best to refrigerate the dough for at least 30 minutes to let the flavors develop before baking.

When you’re ready for the cookie bakeoff, roll the dough into roughly 1” balls and give them at least 2 inches apart for baking.

Place in the center of the oven and bake for 12-15 minutes, or until golden brown. Let them cool on a rack for at least 10 minutes before gobbling up.