Tuesday, May 7, 2013

Mexican Chocolate Cookies (for Cinco de Mayo)

So I originally made these cookies on May 4 as a snack to eat with my friend while he drove us to a CT Roller Derby bout.  They needed help at the last minute, so I volunteered to go as well.  However, after the cookies came out of the oven and I had left the kitchen, I heard this bang of pans hit the floor.  I don't know how or why my cookie sheets fell but I was extremely angry since they were now unedible.  I was going to make them again on Sunday but I was out all day and really didn't want to bake at 10:00 p.m. 

So yesterday is when they were finally made, and they turned out delicious!  The recipe comes from my Cookinglight Everyday Baking book.  It was an easy and quick recipe and I highly recommend them.  They have an extra kick in them that goes well with the chocolate.  I can't stop eating them and even though I saved some for my friend, he might not get them tomorrow. 

Here's what you'll need:

  • 5 ounces bittersweet chocolate, coarsely chopped 
  • 3.3 ounces all-purpose flour (about 3/4 cup)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Dash of freshly ground black pepper
  • Dash of ground red pepper
  • 1 1/4 cups sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
First, preheat the oven to 350 degrees.  Place the chocolate in a microwave safe bowl and microwave on high for 1 minute or until almost melted, stirring until smooth.  Cool to room temperature.
Weigh or spoon flour into dry measuring cups, level with a knife.  Combine the flour and the next 5 ingredients stirring with a whisk. 
Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended, about 5 minutes.  Add in the egg and beat well.  Add the cooled chocolate and vanilla and beat just until blended.  Add flour mixture and beat just until moist.
Drop dough a tablespoon at a time onto a coated cookie sheet.  Bake at 350 degrees for 10 minutes or until almost set.  Remove from oven and cool for 2 minutes on pans.  Then cool completely on wire rack. 

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