3 cups all-purpose flour, plus more for dusting
1 ½ cups cocoa powder
1 teaspoon cinnamon
¼ teaspoon chile de arbol or cayenne
¼ teaspoon fine sea salt
12 ounces (3 sticks) unsalted butter, at room temperature
1 ¾ cups sugar, plus 3 Tb to roll the cookie in
2 large eggs, at room temperature
1 teaspoon vanilla extract
Whisk together the flour, cocoa powder, cinnamon, chile de arbol, and salt in a medium bowl. In a mixer fitted with a paddle attachment, beat together the butter and sugar on medium until creamy. Beat in the eggs one at a time until thoroughly combined and then beat in the vanilla extract. Add the dry ingredients and mix on low until the dough comes together, stopping the mixer once or twice to scrape down the sides of the bowl.
Transfer the dough to a work surface, bring together into a ball, and cut into quarters. Form each portion into a ball and then flatten into a disc. Wrap each disc separately in plastic wrap and refrigerate for about 15 minutes or freeze for up to 1 month. (Thaw frozen dough overnight in the refrigerator and let soften slightly at room temperature before rolling out. Each disc makes 8 cookies)
Preheat the oven to 350˚F. With a knife, cut the disc of dough into 8 even squares. Flatten out each square then place a few chocolate chips in the middle of each dough. Form a ball around the chocolate then roll the ball in sugar. Press one pumpkin seed on the top of each ball. Bake for 15 minutes, or until firm. Transfer cookies to a rack to cool or eat while hot to get the full effect of the melted center.
Make more cookies with the remaining discs of dough in the same manner.
*Chile de arbol can be found at Mexican markets. If you can’t find it, cayenne pepper is a good substitute.
I will have to try your recipe! They look great!
Deeelish! I will get on baking some of these, pronto. P.S. I was looking forward to meeting you at Ladies who lunch, but I guess you were out of town. Next time!
Such an original cookie idea. They were out of these cookies when I was there last time, so I really should bake up a batch.
My husband would die for these cookies.
I love the original cookies and looking forward to trying these. I just wanted to confirm that there is no baking soda used in the recipe.
Brendan, nope there is not any baking soda. You could add some if you wanted them to rise up a bit more. I like them more dense and fudge-like!
Amanda, I hope to meet you too sometime soon!
Oh my, these look out of this world!
Never had a frida cookie before! But Ruby Snap does everything right, so I’m sure it’s delicious
Thanks for the recipe, this will be something new to try this week.
I made these and brought them to work and one person said “Michelle has validated her existence on this earth.” I think that means they loved them.
I made one change, I used chocolate truffles (like you buy at Costco)as the center.