Y’all know that Tex-Mex food is a cuisine in a league all its own, right? It’s not some fusion of half Texas food and half Mexican food stirred together. Tex-Mex food includes favorites like tortilla soup, carne guisada, refried beans, crispy tacos, cheese enchiladas with chili gravy, migas and more. Are you hungry yet?
It takes a special kind of dessert to follow such spicy food—a dessert that also has a little kick to it. I’m going to let y’all in on a little secret: Texans sprinkle cayenne pepper and chili powder on their chocolate desserts. Yep, it’s true. Just ask your favorite Texan. They’ll tell you that the combination of chocolate and spice creates a sweet burn that is unbeatable. The thing about sweet heat is that it keeps you comin’ back for more. Don’t say I didn’t warn you now: these cookies are addictive.
Yields 1 dozen cookies.
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup shortening
- 1/2 cup + 2 tablespoons sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1/2 cup + 2 tablespoons flour
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon instant espresso powder
- Preheat the oven to 375°.
- Line a cookie sheet with parchment paper or a silicone mat.
- In a medium bowl cream together with an electric mixer the butter, shortening and sugar. Beat this mixture very well, for 1 full minute.
- Add the egg yolk and vanilla and beat until just combined.
- In a small bowl, whisk together all remaining ingredients. Add this mixture in 2 batches to the butter mixture, beating until just combined.
- Using a teaspoon scoop, measure 2 teaspoons of dough into your hand. Roll into a ball and place on cookie sheet.
- Bake for 11-12 minutes if you want your cookies fudgey in the middle. They will just be beginning to crack. Bake about 1 minute longer if you like your cookies firmer. Let cool on cookie sheet before transferring to a wire rack to cool completely.