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
First Look, Then Cook 