Mexican Chocolate Cookies

Discovered by my mother-in-law in a Cooking Light cookbook these cookies are so delicious, and the red pepper in them gives them a good kick that pairs so well with the chocolate. The original recipe calls for bittersweet chocolate, but after playing with several kinds, dark chocolate seems to be the winner in this one.

Mexican Chocolate Cookies
Yield: 32 cookies (serving size: 1 cookie)
Nutritional Info (per serving): Calories:80/Fat:2.9g (sat 1.7g,mono 0.6g,poly 0.1g) /Protein:0.7g/ Carbohydrate:12.8g/ Fiber:0.1g/ Cholesterol:10mg/ Iron:0.2mg/ Sodium:35mg/ Calcium:4mg

Ingredients
5 ounces dark chocolate, coarsely chopped
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
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Cooking spray

Preparation
1. Preheat oven to 350°.
2. Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. 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 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.

Adapted from: Cooking Light