Mexican Chocolate Cookies

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.

Yield: 32 cookies (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 33%
  • Fat: 2.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 12.8g
  • Fiber: 0.1g
  • Cholesterol: 10mg
  • Iron: 0.2mg
  • Sodium: 35mg
  • Calcium: 4mg

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

  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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