Mexican Chocolate Drop Cookies: Cooking Light

Submitted by mikey ev

"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: 25mins
• Ingredients: 12
• 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.

Reviews

[MeredithYeverino]

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

 

[adams.wifey]

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.

 

[yummy yum yum]

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.

 

[PumpKIM]

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.

 

[ShellBell228]

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!