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    You are in: Home / Recipes / Mexican Chocolate Drop Cookies: Cooking Light Recipe
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    Mexican Chocolate Drop Cookies: Cooking Light

    Mexican Chocolate Drop Cookies: Cooking Light. Photo by mikey & ev

    1/1 Photo of Mexican Chocolate Drop Cookies: Cooking Light

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    mikey & ev's Note:

    From Cooking Light. Great little cookies! The outside gets crispy, the inside is warm and gooey. A really unique flavor that warms you right up! Personally, I'd cut the salt in the recipe a tad, but I'm sensitive to sodium. Also - feel free to pump up the pepper for a spicier cookie :)

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Set aside to cool to room temperature.
    3. 3
      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.
    4. 4
      Combine sugar and butter in a large bowl; beat with a mixture at medium speed until well blended (about 5 minutes).
    5. 5
      Add egg; beat well.
    6. 6
      Add cooled chocolate and vanilla; beat just until blended.
    7. 7
      Add flour mixture; beat just until blended.
    8. 8
      Drop bough by level tablespoons 2 inches apart on baking sheets coated with cooking spray (or lined with parchment paper).
    9. 9
      Bake for 10 minutes or until almost set.
    10. 10
      Remove from oven; cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

    Ratings & Reviews:

    • on September 11, 2013


      LOVED these. didn't have bittersweet choc., so i used about 6 oz. chocolate chips - and 1T cocoa. then i decreased the sugar a bit. i also made these vegan by using vegan butter and a "flax egg". they were amazing. <br/>LOVED the cayenne pepper in these. just a hint of hot as you finish each bite.<br/>i took these to our homeschool co-op as we celebrated Mexican Independence Day. 2 of the three moms who attend are Mexican - and they both loved these cookies. the kids loved them too. they were gone quickly.<br/>my batch made exactly 32 cookies.<br/>thanks for posting this. i'll be making these again.

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    • on December 07, 2011


      yum! Made these several times already but made a few changes. I used 1/2 cup of butter because the batter becomes too tough to stir, 1/2 tsp of baking powder, 1/2 tsp of cinnamon and reduced the sugar to 3/4 cup to get the rich and dark chocolate taste. Will be making this again but ill try adding nutmeg next time.

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    • on March 30, 2011


      I was not expecting the cookies spread out as they baked. I like the fluffier cookies better. The taste was not bad.

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    Read All Reviews (7)


    Nutritional Facts for Mexican Chocolate Drop Cookies: Cooking Light

    Serving Size: 1 (18 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 56.6
    Calories from Fat 14
    Total Fat 1.6 g
    Saturated Fat 0.9 g
    Cholesterol 9.6 mg
    Sodium 36.0 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 0.1 g
    Sugars 7.8 g
    Protein 0.5 g

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