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Anna Maria DiDio

Bestselling Adoption & Children's Book Author

 Chocolate Mexican Chewy Cookies

My version of a Mexican chewy cookie evolved after experimenting with various ingredients. I shop at a fantastic local nut store which has every type of chocolate chip you can think of. See the options below.

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1 cup pecans , chopped and toasted for 5 minutes until fragrant

1 cup additional: raisins, craisins, granola, almonds or other nuts - anything to add volume

2 cups chocolate chips or a mix of chips, chocolate covered raisins, chocolate covered caramel, chocolate covered blood orange bits, cranberry etc. (chop if too large for a cookie bite)

½ cup unsweetened cocoa powder (I sometime use the dark cocoa)

1 tsp ground cinnamon

1 tsp instant espresso

¼ tsp chipotle chile powder

1 tsp vanilla extract

2.5 cups powdered sugar

3 large egg whites



  1. Preheat oven to 350F and line baking sheets with parchment paper

  2. Mix roasted pecans and powdered sugar, cocoa powder, cinnamon, chili powder, instant espresso and salt

  3. Stir egg whites into dry mixture by hand until mixed - don’t overmix

  4. Stir in vanilla and choco chip mixture

  5. Drop by the tablespoon on the parchment an inch apart - cookies will spread!

  6. Bake 15 minutes or until surface is crackling

  7. Allow cookies to cool on the parchment for 10 minutes before removing from paper

  8. NOTE: cookies are delicate. Store in an airtight container

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