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.


  • 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


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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