Mexican Chocolate Drop Cookies: Cooking Light

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 :)

• Ready In: 25 mins
• Serves: 32

Ingredients

• 5  ounces bittersweet chocolate, coarsely chopped (60-70% bittersweet)
• 3⁄4 cup all-purpose flour (about 3.5 oz)
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  dash black pepper
• 1  dash  ground red pepper
• 1 1⁄4 cups sugar
• 1⁄4 cup butter, softened
• 1  large egg
• 1  teaspoon vanilla extract
•  cooking spray

Directions

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