Mexican Chocolate Drop Cookies: Cooking Light - cooking recipe

Ingredients

5 ounces bittersweet chocolate, coarsely chopped (60-70% bittersweet)
3/4 cup all-purpose flour (about 3.5 oz)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 dash black pepper
1 dash ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
cooking spray

Preparation

Preheat oven to 350\u00b0F.
Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Set aside to cool to room temperature.
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 mixture 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 bough by level tablespoons 2 inches apart on baking sheets coated with cooking spray (or lined with parchment paper).
Bake 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.