"Cooking Light" Mexican Chocolate Cookies

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 77.0
  • Total Fat: 2.9 g
  • Cholesterol: 10.4 mg
  • Sodium: 34.4 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.7 g

View full nutritional breakdown of "Cooking Light" Mexican Chocolate Cookies calories by ingredient
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Bittersweet chocolate cookies with a mild kick. Bittersweet chocolate cookies with a mild kick.
Number of Servings: 32


    5 oz bittersweet (60% cacao) chocolate, chips or coarsely chopped
    3.4 oz all-purpose flour (about 3/4 cup)
    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


Makes approximately 30 cookies.

Preheat oven to 350 degrees Fahrenheit.

Place chocolate in a small glass bowl and microwave on high 1 minute or until almost melted, stirring until smooth. If chocolate doesn't melt after 1 minute, continue to only heat one additional minute at a time, stirring in between. Cool to room temperature.

Combine flour and next 5 ingredients (through ground red pepper) and stir well.

Combine sugar and butter in a large bowl. Mix until sugar is fluffy. Add egg, beat well. Add cooled chocolate and vanilla and beat until just blended. Add flour mixture and beat until just blended. Drop dough by level tablespoon 2 inches apart on baking sheets. Bake at 350 degrees for 8-10 minutes, or until almost set (heated chocolate is soft, so the cookies won't feel hard until they cool- don't overcook waiting for them to set!). Remove from oven and cool on pan for 2 minutes or until set. Remove from pans and cool completely.

Number of Servings: 32

Recipe submitted by SparkPeople user DARK_BLUE.

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