May 01, 2015
There’s no sweeter way to start the Cinco de Mayo celebrations this weekend than by baking a batch of warm, fresh-out-of-the-oven Mexican chocolate cookies.
Philly food blogger Aly M. Cleary of Cooking in Stilettos concocted this sweet and subtly spicy dessert to add a finishing touch to a plate of tacos.
The recipe - here - combines espresso, Mexican vanilla, chocolate, sugar, black pepper and some other interesting flavors.
"[They're] rich, chocolatey and with a kick from the cayenne and black pepper – well, let’s just say that I was asked to make a second batch because these cookies go quick," Cleary wrote.
Thrilled to have our Mexican Hot Chocolate Cookies in the bakery case today! #vegan #glutenfree #texmex pic.twitter.com/soyyJtKQrd
— Vegeria (@VegeriaTX) January 12, 2015
