Ingredients
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5 ounces bittersweet chocolate, coarsely chopped (60-70% bittersweet)
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3/4 cup all-purpose flour (about 3.5 oz)
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1/2 teaspoon ground cinnamon
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1 dash black pepper
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1 1/4 cups sugar
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1/4 cup butter, softened
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1 teaspoon vanilla extract
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cooking spray
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1 large egg
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1 dash ground red pepper
Instructions
- Preheat oven to 350°F.
- Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Set aside to cool to room temperature.
- 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.
- Combine sugar and butter in a large bowl; beat with a mixture 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 bough by level tablespoons 2 inches apart on baking sheets coated with cooking spray (or lined with parchment paper).
- Bake 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.