Rating: 4 stars
39 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 25

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.

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2007

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Recipe Summary

Yield:
32 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Chocolate Therapy: Indulgent Recipes to Lift Your Spirits

Nutrition Facts

80 calories; calories from fat 33%; fat 2.9g; saturated fat 1.7g; mono fat 0.6g; poly fat 0.1g; protein 0.7g; carbohydrates 12.8g; fiber 0.1g; cholesterol 10mg; iron 0.2mg; sodium 35mg; calcium 4mg.
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