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
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!