Mexican-Spiced Chocolate Crinkle Cookies

  • 1 box Devil's Food cake mix
  • 2 tsp. ground cinnamon
  • ¼ tsp. black pepper
  • ⅔ c. canola oil
  • 2 large eggs
  • ½ tsp. vanilla extract
  • 1 c. chocolate chips
  • ¼ c. granulated sugar mixed with a pinch of powdered ginger

If baking immediately, preheat the oven to 350° F.

In a large bowl, stir together the cake mix, cinnamon, and black pepper. Add the canola oil, eggs, and vanilla extract to the cake mix mixture. Begin stirring until a dough forms. Stir in the chocolate chips until evenly dispersed in the cookie dough.

Shape the dough into one-inch balls and roll them gently in the sugar-ginger mixture. If you want to freeze them for later, arrange them on a cookie sheet or plastic tray and freeze them until solid. Pop the dough balls into a resealable plastic bag and label it with the name of the cookies along with basic instructions - bake at 350° F for 12-14 minutes.

If you want to bake them right away, arrange them on cookie sheets and bake in the preheated oven for 12-14 minutes or until set. They will be fairly cakey, but should not fall apart. Allow the cookies to cool for 5 minutes on the sheet before removing them to a wire rack to cool.

  • Yields: 3 dozen cookies
  • Preparation Time: 30 minutes

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