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    MEXICAN CHOCOLATE CHIP COOKIES


    Source of Recipe


    Bon Appétit

    List of 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

    Recipe



    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.
    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.



    Makes about 30.
 

 

 

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