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:

1. Three Kings Bread
2. Sweet Mango Dessert Tamales
3. Cinnamon-Sugar Bunuelos
4. Breakfast Chimichangas
5. Churros (Mexican Crullers)

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Tags: dessert recipes, Recipes

This entry was posted on January 04th, 2010 and is filed under Dessert, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or Trackback from your own site.