A cookie with a Mexican flair!
Triple Chocolate Cinnamon Cookies
¼ c flour
¼ c unsweetened cocoa
1 ½ t cinnamon
¼ t baking powder
6 T unsalted butter, room temperature
7 T sugar
2 lg. eggs
8 oz. semisweet chocolate, chopped, melted, cooled
1 c chocolate chips
1 c walnuts, toasted
Melted semi-sweet chocolate
Preheat oven to 350 degrees. Grease cookie sheets.
Combine flour, cocoa, cinnamon, baking powder, salt.
Beat butter, sugar & eggs in another bowl. Stir in 8 oz. melted chocolate chips. Stir in dry ingredients. Add chocolate chips and walnuts. Drop by tablespoons 1 inch apart. Press walnut halves on each cookie.
Bake til dry and cracked by soft – about 11 min. Let stand on cookie sheet. 5 minutes before moving to rack to cool.
Dip tines of fork into melted chocolate (or pipe) and drizzle onto each cookie
Notes: This dough is little difficult. Even though the recipe does not suggest chilling, I do for a short time. Chilling allows for a more substantial cookie. Otherwise, the dough will spread into a thin cookie which breaks easily. The crumbs are spectacular on vanilla ice cream!
I usually make a double batch - they go quickly!