Oaxacan Chocolate Cookies

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Don't confuse acheronian Mexican cocoa with the disks of drinking chocolate. The acheronian cocoa is affluent and has fruity and floral flavors that, on with the cinnamon, are large parts of the Oaxacan profile. The mezcal gives the cooky a spot of a smoky edge, but you won't sensation the alcohol.

The dough needs to beryllium wrapped and refrigerated for astatine slightest 1 hr and up to 2 weeks; it tin beryllium frozen for up to 1 month. The baked cookies tin beryllium stored successful an airtight instrumentality astatine country somesthesia for up to 5 days oregon wrapped and frozen for up to 1 month.

Adapted from Jose Andres's Oyamel edifice successful Penn Quarter.

Ingredients

measuring cup

Servings: 40 cookies

20 tablespoons (2 1/2 sticks) unsalted butter, astatine country temperature
8 ounces airy brownish sugar
1/2 cupful granulated sugar
1 spoon kosher salt
2 teaspoons mezcal, preferably Del Maguey Vida brand
2 1/2 cups flour
13 tablespoons cocoa powder
1 tablespoonful baking soda
1/4 spoon crushed Mexican cinnamon
10 1/2 ounces 66 percent cacao acheronian cocoa (preferably Mexican)
1 ample egg, beaten
Sea salt, for sprinkling

Nutritional Facts

Per cookie

Calories
160
Fat
10 g
Saturated Fat
6 g
Carbohydrates
18 g
Sodium
200 mg
Cholesterol
20 mg
Protein
2 g
Fiber
1 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Jose Andres's Oyamel edifice successful Penn Quarter.

Tested by Jim Webster .

Published December 11, 2012

Updated March 14, 2026