Mexican Chocolate Drop Cookies: Cooking Light |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 32 |
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From Cooking Light. Great little cookies! The outside gets crispy, the inside is warm and gooey. A really unique flavor that warms you right up! Personally, I'd cut the salt in the recipe a tad, but I'm sensitive to sodium. Also - feel free to pump up the pepper for a spicier cookie :) Ingredients:
5 ounces bittersweet chocolate, coarsely chopped (60-70% bittersweet) |
3/4 cup all-purpose flour (about 3.5 oz) |
1/2 teaspoon ground cinnamon |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1 dash black pepper |
1 dash ground red pepper |
1 1/4 cups sugar |
1/4 cup butter, softened |
1 large egg |
1 teaspoon vanilla extract |
cooking spray |
Directions:
1. Preheat oven to 350°F.
2. Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Set aside to 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 mixture at medium speed until well blended (about 5 minutes).
5. Add egg; beat well.
6. Add cooled chocolate and vanilla; beat just until blended.
7. Add flour mixture; beat just until blended.
8. Drop bough by level tablespoons 2 inches apart on baking sheets coated with cooking spray (or lined with parchment paper).
9. Bake for 10 minutes or until almost set.
10. Remove from oven; cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.
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