Zack Hirt has been a chef at Crave for several years, and is the owner of the soon-to-open Nuevo Modern Mexican and Tequila Bar in Akron.
I got this recipe from my sister Jen, but I put a little Nuevo twist on it.
MEXICAN CHOCOLATE CINNAMON COOKIES
1½ cups all-purpose flour
¼ cup cocoa powder
¾ tsp. baking soda
¼ tsp. kosher salt
2 tsp. cinnamon
Pinch of cayenne pepper
½ cup butter, softened
⅔ cup dark brown sugar
½ cup honey
1½ cups mini chocolate chips
¾ cup chopped pecans
Granulated sugar, for rolling
Preheat oven to 350 degrees.
Combine flour, cocoa powder, baking soda, salt, cinnamon and cayenne in a bowl.
In a mixer, beat butter and sugar until fluffy. Add honey and beat. Add dry ingredients and mix until just combined. Mix in chocolate chips and nuts.
Roll into 1-inch balls and roll in the sugar. Place about 2 inches apart on an ungreased cookie sheet. Bake for 12 to 15 minutes.
Makes about 2 dozen.
