Mexican Chocolate Cookies |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
These cookies-bittersweet chocolate that mellows the ground peppers' heat-earned our Test Kitchens' highest rating. They're lovely after dinner with a few last sips of red wine. From Cooking Light, December 2007. bittersweet (60 to 70 percent) chocolate, all-purpose flour, ground cinnamon, baking powder, salt, black pepper, red pepper, sugar, butter, egg, vanilla extract, cooking spray cvt Ingredients:
5 ounces bittersweet chocolate, coarsely chopped (60 to 70 percent) |
3/4 cup all-purpose flour (about 3 1/3 ounces) |
1/2 teaspoon ground cinnamon |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1 dash of black pepper |
1 dash of ground red pepper |
1 1/4 cups sugar |
1/4 cup butter, softened |
1 large egg |
1 teaspoon vanilla extract |
1 cooking spray |
Directions:
1. Preheat oven to 350°.
2. Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. 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 mixer 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 dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° 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.
5. (Nutritionals correct despite milk chocolate autoselection.)
|
|