Mexican Chocolate Drop Cookies: Cooking Light

Name: Mexican Chocolate Drop Cookies: Cooking Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F.
2
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.
3
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.
4
Combine sugar and butter in a large bowl; beat with a mixture at medium speed until well blended (about 5 minutes).
5
Add egg; beat well.
6
Add cooled chocolate and vanilla; beat just until blended.
7
Add flour mixture; beat just until blended.
8
Drop bough by level tablespoons 2 inches apart on baking sheets coated with cooking spray (or lined with parchment paper).
9
Bake for 10 minutes or until almost set.
10
Remove from oven; cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

676

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Chocolate Drop Cookies: Cooking Light falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!