Ingredients for Mexican Chocolate Drop Cookies Cooking Light
- Bittersweet Chocolate
- All Purpose Flour
- Ground Cinnamon
- 1/4 teaspoon baking powder
- Pinch of salt (1/8 teaspoon recommended)
- Black Pepper
- Ground Red Pepper
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1 large egg
- Vanilla Extract
- Cooking Spray
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How to Make Mexican Chocolate Drop Cookies Cooking Light
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place 6 ounces of semi-sweet chocolate chips in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each, until almost melted and smooth. Let cool to room temperature.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground chili powder, and a pinch of salt (1/8 teaspoon recommended).
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Stir in the cooled melted chocolate and 1 teaspoon of vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
4g
Carbs
3g
