With the season of baking officially upon us, it felt like a great time to share a recipe for an easy sweet treat. This sturdy chocolate cookie has a deep chocolate flavor with an unassuming warm finish to it. Mayan Chocolate Cookies have both cayenne and ground black peppers in the recipe. They aren’t really that spicy (in our opinion), more of a back-of-the-throat warm feeling. They also travel well too which makes them a nice addition to a holiday cookie platter or box. While this is not in any way a traditional Maya recipe, it does pay homage to the importance that chocolate has had in the history of the Maya people.
Chocolate has been an important part of Maya culture for thousands of years. Cacao was considered food of the gods. Guatemala itself has earned the title of birthplace of chocolate because of its importance to the Maya people. Mayans used Chocolate beverages in celebrations and to finalize important transactions and ceremonies. When the drink was prepared, sometimes they added dried roasted chili peppers and water to the drink and occasionally honey. They never added sugar or milk. The cold chocolate drink was poured between to pots back and forth to make it frothy.
Our palates today usually call for something a little sweeter like the Mayan Chocolate Cookie. To get started, gather all of your ingredients. Whisk the dry ingredients together and set them aside. Beat the butter and 3/4 cup of sugar together until creamy. Add the eggs and vanilla and beat again. Gently blend the dry ingredients into the butter mixture. Gather into a ball, wrap and refrigerate for 30 minutes.
Next, roll balls of dough about the size of a walnut. Press your thumb in the center and place 4 chocolate chips into each ball. Mold the cookie dough back into a round ball, roll into sugar and place on a cookie sheet.
Bake the cookies for 8-10 minutes. Don't be nervous if it looks undercooked, they will continue to firm up as they cool. Once they are cool, share and enjoy!
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