Mexican Chocolate Drop Cookies: Cooking Light

Recipe by mikey ev
READY IN: 25mins




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