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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2011

      35

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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    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
    25%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 9.6 mg
    3%
    Sodium 36.0 mg
    1%
    Total Carbohydrate 10.1 g
    3%
    Dietary Fiber 0.1 g
    0%
    Sugars 7.8 g
    31%
    Protein 0.5 g
    1%

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