When husband and I were dating, there was a coffee shop near his home where he would always order a Mexican Mocha. I was hoping these cookies would remind him of those mochas.
This recipe is from Cooking Light, December 2009.
I made one slight substitution, noted below.
Mexican Chocolate Cookies
5 oz bittersweet chocolate, coarsely chopped – I used a combo of unsweet, bittersweet and semi-sweet. It’s just what I had on hand.
3.4 oz all-purpose flour (about 3/4 c)
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
Dash of black pepper
Dash of ground red pepper
1 1/4 c sugar
1/4 c butter, softened
1 large egg
1 tsp vanilla extract
Preheat oven to 350 degrees.
Place chocolate in a small glass bowl; microwave on high 1 minute or until almost melted, stirring until smooth. Cool to room temperature.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through ground red pepper); stir well with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets lined with parchment paper. Bake at 350 degrees 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. Dust with powdered sugar before serving.
The pepper in these cookies adds a great little kick! But to get the flattened crinkle cookie, I had to pull the sheets out of the oven about 2 minutes before the baking was done and flatten them with the back of a spoon.