John Myers
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Abuelita Mexican Cookies
The perfect abuelita mexican cookies recipe with a picture and simple step-by-step instructions.
- 150 g Chocolate 90% cocoa
- 250 g Flour
- 1 teaspoon Ground cinnamon
- 50 g Cocoa powder
- 2 teaspoon Coffee instant powder dry
- 1 packet Baking powder
- 220 g Butter
- 100 g Sugar brown raw sugar
- 120 g Sugar
- 1 packet Bourbon vanilla sugar
- 1 pinch Salt
- 2 piece Eggs
- 1 teaspoon Ground vanilla pod
- 0,25 teaspoon Ground Habaneros Choco
Abuelita chocolate:
- Since I only bought 2 packets in Mexico, I replace the chocolate with dark chili chocolate 80% from Lindt and it tastes almost even better.
Preparation:
- Chill the chocolate and grate. One third for the batter and two thirds as a topping. Sift flour, cinnamon, cocoa, baking powder and instant coffee. For the topping: mix two thirds of the chocolate with the ground vanilla, the habanero and a pinch of cinnamon.
- Beat the butter, all kinds of sugar and a pinch of salt with the whisk until frothy, then gradually fold in the eggs. If you have opened it in a machine, switch it off. Carefully fold in the sifted ingredients.
- I always take an ice cream scoop and make scoops at intervals on a baking sheet lined with baking paper. Put it in the 175 ° Cel. Preheated oven and bake it for about 15 minutes. Immediately after baking, dip the top into the topping while still hot and place on a grid to cool down.
- Hot chocolate should also be served. The spiciness of the cookies should only be indicated very slightly.
- Tiene un sabor delicioso: Un agradecimiento a la Abuela :-))
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