Double Chocolate Mexican Wedding Cookies

Double Chocolate Mexican Wedding Cookies

Is it just me or are the weeks flying by now that it’s Spring?  May 1st already!!  This First Friday feels a little more special since the the two are aligned, PLUS there is a very fun excuse for making all things Mexican-inspired in early May.  (As you may already know we’ve been working through a mini-Mexicican Appreciation Month around here.)

For these First Friday Cookies I tweaked the Double Chocolate Chip Cookies we’ve come to rely on, including by adding chili and cinnamon as an ode to our Southerly neighbors.  On that note, I must indulge my interest in history and briefly discuss Cinco de Mayo, namely by addressing what exactly it is about.   It is in fact not an Independence Day celebration (September 16th in Mexico) but the commemoration of battle won by a grossly outnumbered Mexican army over significantly better equipped and generally more abundant French troops.  The success led to an enormous boost in morale for Mexicans and Mexican government (even though strategically speaking the French maintained their overall stronghold in Mexico for some time after.)  And who can’t relate to that in a sense – we’ve each been inspired by an unlikely victor at some point, or at least rooted for one.

I think all that inspiration has earned us all some you-know-whats…

Double Chocolate Mexican Wedding Cookies

  • Servings: 24-30 cookies
  • Print

Hands-On Time: 15 minutes


  • 1 Cup All Purpose Flour
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/2 Cup Semi-Sweet Chocolate Chips
  • 1 Tsp Cinnamon
  • 1/4 Tsp Chili Powder
  • 1/2 Cup Coconut Oil, Melted and Cooled
  • 2/3 Cup Brown Sugar
  • 1 Egg
  • 2 Tsp Vanilla Extract


  • Pre-heat oven to 350 Degrees F.
  • Line two cookie sheets with parchment paper and set aside.
  • Add the flour, cocoa powder, baking soda, salt, cinnamon, chili powder and chocolate chips to a large mixing bowl and gently whisk to throughly incorporate.
  • In a separate bowl, beat together the cooled coconut oil, brown sugar, egg and vanilla with a whisk until throughly incorporated.
  • Pour the wet ingredients into the dry ingredients bowl, scraping the sides of the wet bowl with a spatula as you go.
  • Stir the wet & dry together until just mixed.
  • Using a tablespoon, scoop out the dough and place on the prepared cookie sheet about two inches apart.
  • Bake at 350 F for nine minutes, then let cool 5-10 minutes.

Have a great weekend!

Double Chocolate Mexican Wedding Cookies

8 thoughts on “Double Chocolate Mexican Wedding Cookies

  1. These cookies were awesome! You know, I actually took up running a couple months ago because of a “final straw” moment involving a batch of cookies I made, ostensibly “for me and my family,” which I basically singlehandedly polished off within 3 hours of removing them from the oven! So needless to say, homemade cookies are a big weakness of mine. These are no exception, so I intend to make them infrequently so that my running/fitness gains don’t go to waste! 🙂 I omitted the chili powder for fear of deterring my little one, but I particularly loved the hint of cinnamon (unexpected!) In sum, great cookies, but a little dangerous!


    1. I’m so glad you liked them! Good for you re the running – it’s a great way to make some overall gains for sure. I have been there many times myself with batches of cookies! I agree that with all the work that goes into running, we don’t want to shortchange ourselves – it can be tough though! I like that this batch makes a little bit smaller quantity – thanks again for giving them a try!


  2. The cookies are delicious. I added cardamom and nutmeg instead of cinnamon, chilli powder and vanilla. I wish I had added the vanilla though. It gives a little bit of extra perceived sweetness.


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