I am also making bread today. I am going to make buns for sliders tonight. If I get a chance I will get that recipe posted too.
This is my first time using a kitchen scale to measure the ingredients.
Mexican Chocolate Cookies
from the December 2009 Cooking Light
5 oz bittersweet (60% cacao) chocolate, coarsely chopped
3.4 oz all-purpose flour (3/4 cup)
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
dash of black pepper
dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 tsp vanilla extract
1. Preheat oven to350 degrees
2. Place chocolate in a small glass bowl; microwave on High 1 minute or until almost melted, stirring until smooth. Cool to room temperature
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through ground red pepper); stir well with a whisk.
4. Combine sugar and butter in a large bowl; beat with a mixer on medium speed until well blended. Add egg; beat well. Add cooled chocolate and vanilla; beat until just blended. Drop dough by level tablespoons (or use a cookie scoop) 2 inches apart on baking sheets lined with parchment paper. Bake at 350 degrees for 10 minutes or until almost set. Remove from oven. Cool on plans 2 minutes or until set. Remove from pans; cool completely on a wire rack.
Yield 32 cookies
serving size - 1 cookie; 80 calories
|dough in the mixer|
|rounded teaspoons on the pan|
|finished product ready to eat!|