MEXICAN CHOCOLATE COOKIES

By curly

Ingredients

• 5 ounces bittersweet (60% cacao) chocolate, coarsely chopped
• 3/4 cup all-purpose flour
• 1/2 tsp 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

Preparation

Step 1

Preheat oven to 350 degrees.

Place chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

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; beat well. Add cooled 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 for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely set on a wire rack.

32 cookies