Mexican Chocolate Cookies

recipe
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.
4

Worthy of a special occasion

Yield:

32 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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.

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.

Note:

Kathy Farrell-Kingsley,

Chocolate Therapy: Indulgent Recipes to Lift Your Spirits

December 2007
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