Authentic Mexican Chocolate Cookies Recipe | Delicious & Easy

INGREDIENTS

1‑1/2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 2 cups (12 ounces) semisweet chocolate chips 3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened 1/2 cup toasted whole almonds 1/2 cup packed brown sugar 1/4 cup granulated sugar 2 large eggs 1 teaspoon almond extract

PREPARATION:

1. Preheat oven to 375°F. Combine flour, cinnamon, baking soda and salt in medium bowl; set aside.
2. Melt chocolate chips and butter in medium saucepan over medium heat, stirring until smooth. Remove from heat; cool to room temperature.
3. Pulse almonds, brown sugar and granulated sugar in food processor until finely ground; transfer mixture to large bowl. Beat in chocolate mixture, eggs and almond extract. Gradually stir in flour mixture.
4. Drop by level tablespoonfuls onto ungreased baking sheet. Bake 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool cookie on baking sheet 2 to 3 minutes; transfer to wire rack to cool completely.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 56 mg Protein 1 g Fiber <1 g Carbohydrate 11 g Cholesterol 9 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 52 % Calories 99 DIETARY EXCHANGE: Starch 1 Fat 1