Mexican Chocolate Cookies
5 oz. bittersweet (60%cacao) chocolate, coarsely chopped
¾ C all-purpose flour
½ tsp. ground cinnamon
¼ tsp baking powder
¼ tsp salt
Dash black pepper
Dash of ground red pepper
1 ¼ C. sugar
¼ C. butter, softened
1 large egg
1 tsp. vanilla extract
1. Preheat oven to 350
2. Place chocolate in a small glass bowl; microwave on High 1 minute or until almost melted, stirring until smooth. Cool to room temperature.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients. Stir well with a whisk.
4. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mix; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets lined with parchment paper. Bake at 350 for 10 minutes or until set. Remove from pans; cool completely on a wire rack.
Makes 32 Cookies
Related posts:
- Churros (Mexican Crullers)
- Mexican Spoon Bread
- Cinnamon-Sugar Bunuelos
- Breakfast Chimichangas
- Breakfast Chimichangas
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Tags: dessert recipes, Recipes
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