Dark Chocolate Mexican Spice Cookies

. May, 2016
Photography by Claire Aldous.
Dark Chocolate Mexican Spice Cookies

These super simple, thin and crispy yet chewy cookies are divine. Leave plain or top with a few chopped nuts or cranberries before cooking.


2 cups icing sugar, sifted
⅓ cup good quality cocoa, sifted
½ teaspoon each ground cinnamon and allspice
pinch cayenne pepper, optional
⅓ cup ground almonds
½ teaspoon sea salt
150 grams chocolate baking chips
1 x egg, size 7 (large)
2 x egg whites, size 7 (large)
1 teaspoon vanilla extract
2 x flat baking trays lined with baking paper and greased with cooking spray


Preheat the oven to 150°C fan bake.

Combine the icing sugar, cocoa, spices, almonds and salt in a large bowl then add the chocolate chips. 

Whisk the egg and the egg whites and the vanilla together with a fork then add to the dry ingredients and stir until well combined. The mixture will be thinner than a normal cookie batter. 

Place small tablespoons of the mixture spaced well apart on the baking tray. I put 9 on each tray as they spread dramatically and I bake one tray at a time.  

Bake for 9–10 minutes, turning the tray halfway for even cooking. Cool on the tray for 10 minutes then carefully lift off and transfer to a cooling rack. Makes about 24 x 10 cm cookies depending on the size