Mexican Chocolate Drop Cookies: Cooking Light

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 32
• 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

Recipe

• 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.