Unfortunately, I cannot take credit for these, I got them from "The Milwaukee Journal Sentinel" in an article at Christmas time featuring less traditional Christmas cookies (the chocolate raspberry raviolis were a huge hit at our family Christmas party, as well). We were going to make them, bought all the ingredients and then lost the recipe. I managed to find it online and saved the recipe to my computer. These might be the best cookies I've ever made. Okay, I love the standard Nestle Tollhouse chocolate chip cookie recipe, probably more than anything. One of the best excluding those (I mean, come on, as much as I love them, they are kind of boring). These are very good, a great chocolate flavor with a little more interest than just that. Without further ado:
Mexican Chocolate Cookies
5 ounces bittersweet (60% to 70%) chocolate, coarsely chopped
¾ cup flour
½ teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
Dash of black pepper
Dash of cayenne pepper
1 ¼ cups sugar
¼ cup (½ stick) butter, room temperature
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
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.