Mexican Chocolate Cookies

Mexican Chocolate Cookies, originally uploaded by Kim De.

I think these may be the best cookies I have ever had in my mouth!

A subtle heat and the tang of cinnamon mixed with dark chocolate make for the perfect after dinner treat. Their rich flavor pairs well with both red wine and coffee.

A bonus is they are easy to make and freeze well. Pull one out when you begin dinner and it is ready to eat with the last sip of wine.

These cookies were on the table during our holiday open house. However, we opted to NOT take them to Indiana with us. Somethings we just dont want to share!

Mexican Chocolate Cookies (Cooking Light, DECEMBER 2007)

5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped (I used dark chocolate chips)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper (a tiny more needed)
Dash of ground red pepper (a tiny more needed)
1 1/4 cups sugar
1/4 cup butter, softened
1 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. 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 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 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.