Weight Watchers Chocolate Chili Cookies

Ingredients
• 2 ounces of unsweetened chocolate baking squares, chopped
• 1 cup of all purpose flour
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• ¼ teaspoon of cayenne pepper (or more if you like it spicy)
• ½ cup of sliced almonds (optional, cookies are good with and without them)
• 1 cup of packed dark brown sugar
• ⅓ cup of granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• cooking spray
Instructions
1. Preheat oven to 350 and spray two large cookie sheets with cooking spray.
2. Put the chocolate in a microwave safe bowl and microwave for 15 seconds. Stir and then repeat until chocolate is half melted. Be sure to stir chocolate in-between cooking time.
3. Remove the bowl from the microwave and continue stirring until chocolate is completely melted. Set aside to cool for 5 minutes.
4. In a medium bowl, whisk together the flour, baking soda, salt and cayenne pepper and then set to the side.
5. If you are using almonds, put them in a small skillet and lightly brown over medium-low heat (about 4 minutes). Then set aside.
6. In a large bowl, use an electric mixer to combine both sugars and the eggs. Mixture will be thick.
7. Then mix in melted chocolate and vanilla until smooth.
8. Using a spoon, stir in the flour mixture until the flour is moistened. Then stir in the almonds.
9. Drop dough (about a teaspoon full) onto the cookie sheets, spacing them about 2 inches apart.
10. Bake for about 15 minutes until cookies are firm and slightly puffed.
11. Cool before serving.
Notes
1 cookie = 2 points. You can also use a cookie press (like we did) to make the cookies a little more decorative. I was out of almonds this time, so I did not put them in. They are optional.