Holy Mole Chocolate Cookies

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  • Makes: 24 servings
  • Makes: about 24 cookies
  • Prep: 25 mins
  • Bake: 8 mins 350°F

Holy Mole Chocolate Cookies

Directions

  1. Preheat oven to 350 degrees F. Line cookie sheet with parchment. In a medium bowl stir together flour, cocoa powder, salt, cinnamon, and ground chile pepper. Set aside.
  2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in chocolate pieces and almonds.
  3. Drop dough by rounded tablespoons about 3 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.

From the Test Kitchen

Tip:

The dough can be made ahead, then covered and chilled for up to 1 week. To freeze, drop the dough onto an ungreased cookie sheet, placing the mounds fairly close together. Cover with plastic wrap and freeze until firm. Transfer frozen dough mounds to a freezer bag and freeze for up to 6 months. Thaw frozen mounds in the refrigerator before baking as directed.

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Nutrition Facts (Holy Mole Chocolate Cookies)

  • Per serving:
  • 133 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 21 mg chol. ,
  • 161 mg sodium ,
  • 16 g carb. ,
  • 1 g fiber ,
  • 10 g sugar ,
  • 2 g pro.
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