Even though I am sweet tooth sometimes I crave something not overly sweet, but with a little kick. I love the sweet and savory combination! With just such a craving I was browsing dessert recipes and came across Mexican Chocolate Cookies from the December 2007 issue of Cooking Light Magazine. I am not much of a baker, so this simple recipe seemed to be the right skill level and had the flavors I was craving. My only change to the recipe would be to reduce the cooking time a minute or two. The cookies were a little hard for my tastes after they completely cooled. The flavor of the cookies was delicious! The bittersweet chocolate balances out the heat of the peppers. It is a perfect ending to any meal!
Mexican Chocolate Cookies
Source: Cooking Light, December 2007
5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350°.
Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). 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 coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack. Yields 32 cookies.