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 :)"
photo by mikey ev
- 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
- 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.
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Reviews
-
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!
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Tweaks
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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!
RECIPE SUBMITTED BY
mikey ev
Austin, 83
