Mexican Cookies – Cooking With Chaya

I had no idea what I wanted to share with you but after making these simple cookies, my path was obvious.  This chocolate cookie fills your mouth with the sense of chocolate melting.  The chocolate is not melting but that cookie could have fooled me.

The secret of this cookie is the cayenne and I would put in, more than I did.  It needed a real kick.  On the other hand, if it is only a chocolate cookie, you want, don’t worry about the amount of cayenne.  I would make this, at any time, without the heat.
Mexican Chocolate Cookies (adapted from Cooking Light)

  • 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
  • 3/4 cup all-purpose flour 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • Dash of black pepper
  • Dash of ground red pepper
  • 1 1/4 cups sugar 
  • 1/4 cup butter, softened 
  • 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. ( I melt for 25 seconds and check it.  I would be afraid to go with a minute on High.) Cool to room temperature. (What a pleasure not to use a saucepan and to clean it.)
    • 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 (I made teaspoon sized cookies and baked for 8 minutes.) 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.
        Cooking Light – DECEMBER 2007