Mexican Chocolate Cookies

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 5 ounces bittersweet chocolate coarsely chopped (60 to 70 percent)
• 0.3 cup butter softened
• 1 large eggs 
• 3.3 ounces flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 Dash ground pepper red
• 1 Dash pepper black
• 0.3 teaspoon salt 
• 1.3 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• microwave
• measuring cup

Directions

1. Preheat oven to 35
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.
4. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
5. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
6. Add egg; beat well.
7. Add cooled chocolate and vanilla; beat just until blended.
8. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray.
9. Bake at 350 for 10 minutes or until almost set.
10. Remove from oven. Cool on pans 2 minutes or until set.
11. Remove from pans; cool completely on a wire rack.