Mexican Chocolate Cookies

So Brad is at a sales meeting in Pittsburgh. Right. So, today I did my lesson plans for the week after Easter (HOLLA!), ran 7 miles (in less than an hour, what what!), made brownies for our faculty meeting tomorrow, cleaned, made a salmon Caesar salad with freshly shaved parmigiano cheese, and played with Shea dog.

In other words, I ran out of things to do, so I decided to read my cookbook. And yes, I read cookbooks. Don't judge.



So, here is the Mexican Chocolate Cookie recipe. I chose this because:

1. No eggs
2. No butter
3. Sounded fun and delicious.

First, preheat oven to 350 degrees. Make sure your shelves are at the very top and very bottom for this recipe.

Then, in a bowl mix:

1 cup whole wheat flour (that's what I always use regardless of what flour the recipe calls for)
1/3 cup unsweetened cocoa powder (I use Ghiradelli because I am a chocolate snob. Ok, no, it's what I had, but I <3 it!)
3/4 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Mix it up all good until it is a light brown color.

Then, in a separate bowl, mix:
1/3 cup reduced fat sour cream
1/4 cup light olive oil

Mix it really well.

Then add

2/3 cup sugar
1 tsp vanilla

Mix it up.

Add this to the flour mixture and then add 1/4 cup mini chocolate chips.

Make it into a lovely dough. You have a choice now. Either scoop it up by 1/3 cup and flatten it into 4 inch rounds (Makes 8 cookies) Or make 1 tbsp sized cookies and don't flatten as much. I went somewhere in the middle, with 10 cookies total. I didn't have parchment paper, and I need new baking sheets, so I used the dreaded tinfoil. Oh well. Bake for 20 minutes. After 10 minutes, rotate the sheets: top to bottom, bottom to top, and front to back.

Now my house smells like cinnamon and my belly is full of warm deliciousness. Happy!