Mexican Chocolate Chip Cookies Recipe

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

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

DIRECTIONS

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.

Tags: Chip, Chocolate, Cookies, Mexican