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Epicurious

Mexican Chocolate Chip Cookies

4.0

(53)

Some cinnamon and pepper give these wonderful cookies a south-of-the-border flavor.

Recipe information

  • Yield

    Makes about 30

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

Preparation

  1. Step 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.

    Step 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.

TagsCookieDessertChocolateCinnamonHerbs & SpicesNut FreeEasyBakingElectric MixerBon Appétit
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