Mexican Chocolate Cookies

Yes, it is cookie time.  Although, when is it really not cookie time?  I just love this time of year though because there are cookie recipes every where you look.  I am always looking for cookies I have not made before until my family insists on the good old-fashioned chocolate-chip version (that post will come eventually).  I saw this recipe and knew it would be a hit.  The cookies were crunchy on the outside, soft on the inside – the best of both worlds.  The rich chocolate flavor combined with a hint of spice was really something.  And because the recipe came from Cooking Light, I felt like I could eat twice as many…

The dough is very stiff – so to make perfect rounds, I used a miniature ice-cream scoop.  If you do not have one for cookies, I highly suggest it.  It makes the job much easier – and the shape of the cookies come out perfect.  I have a couple different sizes depending on how big I want the cookies.

Ingredients

  • 5 oz. bittersweet chocolate (60% cacao), coarsely chopped
  • 3.4 oz. all-purpose flour (about 3/4 cup)
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • Dash of black pepper
  • Dash of ground red pepper
  • 1 1/4 cups sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 tsp. vanilla extract

Preparation

Preheat oven to 350 degrees.  Place chocolate in a small glass bowl; microwave at HIGH for 1 minute or until almost melted, stirring until smooth.  If not smooth, microwave for 30 seconds and stir again.  Cool to room temperature.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 5 ingredients (through ground red pepper); stir well with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add egg, and beat well.  Add 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 lined with parchment paper.  Bake at 350 degrees for 10 minutes or until almost set.  Remove from oven.  Cool on pans 2 minutes or until set.  Remove from pans; cool on a wire rack.  Makes about 32 cookies.

For a printer-friendly version of this recipe, click here:  Mexican Chocolate Cookies

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3 thoughts on “Mexican Chocolate Cookies

  1. This makes me laugh! I made my fave ginger molasses cookies with my boys today (yes, I actually let them help). They snitched the dough and complained…they just wanted plain old chocolate chip cookies.
    So, we made yet another batch of their c.c.c.’s. Lots of calories, time, and messes later…2 whole batches!
    Now, I think tomorrow might yield this kind of cookie! Looks right up my alley!
    I’m LOVING all the recipes you’re posting. I’ll be making the chow mein spiders for a party Tuesday.
    There aren’t enough excuses in the world to make all these great recipes!
    Keep it up…Liz

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