December 16, 2015
Chocolate Mole Cookies kick with chipotle in adobo sauce and cinnamon – three of the essential ingredients in authentic Mexican mole sauce. With every bite, the heat builds, until you wash it down with a glass of cold milk. Once you’re soothed you’re ready for the next bite.
I am very happy to be participating in this, my first Cookie Swap. The truth is, The Finer Cookie is celebrating its first anniversary this month, so I thought this project might be a great way to celebrate.
Ready with freshly baked Mole Cookies, I packed up 12 cookies for three other Cookie Swap participants: Chews and Brews, The Busy Baker, and Tea with Me. Canada Post managed to deliver two of three boxes–66% success rate. Par for the course. Then I received three different boxes of cookies from The Bacon Eating Jewish Vegetarian, Flavour and Savour, and Korena in the Kitchen. I have to say that all the cookies I received were really delicious. I loved meeting new and talented food bloggers and overall, I had a wonderful time.
Incidentally, the original source of this recipe came from Dorie Greenspan’s book Paris Sweets, but I’ve changed it slightly. This recipe was originally created by the great Pastry Chef, Pierre Herme. Thank you!
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The cookies will spread, but won’t brown or crisp (that’s intentional). They will be very soft after 12 minutes. If you like very soft and brownie like cookie, remove them at this point. As the cookies cool, they will firm up and hold their shape perfectly well. Let rest on the sheet for a few minutes before transferring them to a cooling rack. Adjust the baking time according to how you like the cookies. Cool the cookies and eat.