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Mexican Chocolate Cookies

 
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Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

Yield

18

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

5 ounces chocolate, bittersweet
bittersweet (60% to 70%), coarsely chopped , null
*
¾ cup all-purpose flour
½ teaspoon cinnamon
¼ teaspoon baking powder
*
¼ teaspoon salt
1 x black pepper
dash
*
1 x cayenne pepper
dash
*
1 ¼ cups sugar
¼ cup butter
room temperature
1 large eggs
1 teaspoon vanilla extract

Directions

Preheat oven to 350℉ (180℃).

Place chocolate in a small glass bowl; microwave on high (100% power) 1 minute or until almost melted, stirring until smooth. Cool to room temperature. Set aside.

In small bowl, combine flour and seasonings and stir to combine. Set aside.

In large bowl, beat sugar and butter with electric mixer at medium speed until well blended, about 5 minutes.

Add egg and beat well.

Add cooled chocolate and vanilla; beat just until blended.

Add reserved flour mixture; stir until combined.

Drop dough by level teaspoons 2 inches apart on cookie sheets coated with vegetable oil spray.

Bake in preheated oven 6 to 8 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 9926% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 55mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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