I love the idea of adding a bit of a kick to something sweet. These Mexican Chocolate Cookies do just that by adding cinnamon, cayenne pepper and black pepper. The spices don’t take away from the sweetness at all. In fact, these cookies are sweet, chocolatey, chewy and delicious. The hint of both peppers kicks in softly at the end and complements the bittersweet chocolate well. The recipe says to bake them for 10 minutes so even though they won’t look done, take them out anyway. I left mine on the cookie sheet on a wire rack to cool for five minutes and they were perfectly done. Even after two days, they were still soft and chewy so resist the temptation to leave them in the oven a few minutes longer (unless you want them crunchier). Trust me, you’ll be happy with them!
Overall Rating: Love It
Source: Cooking Light Magazine