Thursday, April 22, 2010

Mexican Double Chocolate Chip Cookies

These are irresistible!
We add extra pepper and chocolate chips in our cookies.
1 c. flour
½ c. cocoa powder
2 tsp. cinnamon
½ tsp. baking soda
½ tsp. salt
1/8 tsp. black pepper
1/4 pound coarsely chopped dark chocolate
½ c. (1 stick) unsalted butter
1 ½ c. sugar
2 large eggs
1 tsp. vanilla
3/4 c. semisweet chocolate chips

Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, baking soda, salt, pepper, and set aside.
In a small bowl melt the chopped chocolate and the butter in a microwave or double boiler. Cool slightly. Mix together the melted chocolate with the sugar, eggs and vanilla. Gradually add the flour mixture. Fold in the chocolate chips.
Line cookie sheet with parchment paper or grease pan. Drop scoops of cookie dough onto parchment paper and bake for 15 minutes, until they look flat and the surfaces crack, but they will still be soft in texture. Let the cookies cool on the parchment paper on wire cooling rack.

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