
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.

Ingredients
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
Instructions
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Preheat oven to 350F and line baking sheets with parchment paper
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Mix roasted pecans and powdered sugar, cocoa powder, cinnamon, chili powder, instant espresso and salt
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Stir egg whites into dry mixture by hand until mixed - don’t overmix
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Stir in vanilla and choco chip mixture
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Drop by the tablespoon on the parchment an inch apart - cookies will spread!
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Bake 15 minutes or until surface is crackling
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Allow cookies to cool on the parchment for 10 minutes before removing from paper
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NOTE: cookies are delicate. Store in an airtight container