Mexican Chocolate Cookies

I was in the mood to bake some treats for friends we were going to visit and these fit the bill!

We really liked the result and they will definitely be on the list from now on!


  • 5  ounces  bittersweet (60 to 70 percent) chocolate, coarsely chopped
  • 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
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 1/4  cups  sugar
  • 1/4  cup  butter, softened
  • 1  large egg
  • 1  teaspoon  vanilla extract
  • Cooking spray


Preheat oven to 350°.

Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. 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 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.