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Mexican Chocolate Cookies

Yield 32 cookies (serving size: 1 cookie)
These cookies--bittersweet chocolate that mellows the ground peppers' heat--earned our Test Kitchens' highest rating. They're lovely after dinner with a few last sips of red wine.

Ingredients

  • 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
  • 3/4 cup all-purpose flour (about 3 1/3 ounces)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Dash of black pepper
  • Dash of ground red pepper
  • 1 1/4 cups sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Cooking spray

Nutrition Information

  • calories 80
  • caloriesfromfat 33 %
  • fat 2.9 g
  • satfat 1.7 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 0.7 g
  • carbohydrate 12.8 g
  • fiber 0.1 g
  • cholesterol 10 mg
  • iron 0.2 mg
  • sodium 35 mg
  • calcium 4 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.

  4. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

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