Mrs. Fields & iVillage 30th Anniversary Cookie Contest (686 photos) Chocolate Cookies (92 photos)

Cozumel Chocolate Cookies

While vacationing in Mexico I bought some of these cookies at a local bakery. They were so addictive and delicious, I went back for more every day of my stay. Whith my less than perfect Spanish I was able to get the gist of the recipe from the owner. Back home I recreated these wonderful cookies using my own measurements and timeing - the shop owner didn't have any specifics. The spicy sweetnes is applealing to all ages, it really gives them a special something. Use the best chocolate, real butter and don't overbake and you will be very pleased.

1 (8 ounce) semi sweet baking bar, broken into 1/4 inch pieces
2 cups four
1 teaspoons cinnamon
1/8 teaspoon chili powder
1/2 teaspoon salt
1 cup brown sugar
3/4 cup butter, softened (do not use margarine)
1 teaspoon vanilla extract
2 cup2 toasted pignolas (pine nuts)divided

Preheat oven to 325'. In a double boiler over low heat melt chocolate until smooth. Combine flour cinnamon, chili powder and salt in a medium bowl. In a large bowl blend butter, brown sugar and vanilla, beat in chocolate mixture. Blend in flour and fold in one cup pignolas. Form dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Flatten with a glass dipped in sugar and top with one pignola nut. Bake for 10-12 minutes, cool on baking sheet for 2 minutes, remove to rack to cool completely. Makes about 3 dozen.