I was not expecting the cookies spread out as they baked. I like the fluffier cookies better. The taste was not bad.
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.
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.
I added a little more than a dash of red pepper... more like several dashes. Boy, were these good! It was a nice, little chocolate cookie with a surprising kick in the end.
With a decadent dark chocolate taste and crispy-fudgy texture, it is hard to believe that these cookies are actually light. But I added up the calories myself, and mine made with quality dark chocolate and oil instead of butter (I was out) still came to only 80 calories per good-sized cookie. I think that the lower calories- and fudginess- are partly owing to the lower flour content. Thanks for the treat!
I followed this as written, even double-checking the definition of "a dash". For all of the work involved, I tasted nothing out of the ordinary. I thought there would be a hint of the red and black pepper but they were simply chocolate cookies. They were a bit too salty. Maybe others will have better luck.