When, I went to bake this, I did it right. I had all the ingredients, ready, the night before so when I got up, in the morning, it was basically, get the cold stuff from the fridge and throw it in the mixing bowl. It took me no time. I love recipes like this.
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
1 large egg
1 teaspoon vanilla extract
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.
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 200
Now, let's look back on Bake with Bizzy from last week. As usual, there were many delicious sweet and savory recipes for us to indulge in. Thanks to each of you for the sunlight you bring to all of us.
Take a look at these Eggs Baked in A bread Bowl. Is this the perfect breakfast? I could start my day happy, with these.