Mexican Chocolate Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Some cinnamon and pepper give these wonderful cookies a south-of-the-border flavor. Ingredients:
1 cup (2 sticks) unsalted butter, room temperature |
1 cup (packed) golden brown sugar |
2 large eggs |
1 teaspoon vanilla extract |
2 cups all purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon ground pepper |
1 12-ounce package semisweet chocolate chips |
Directions:
1. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Sift next 6 ingredients over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.
2. Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool.
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