Mexican Chocolate Chip Cookies

by Sarah on January 14, 2013

I think more probably these are “Mexican” chocolate chip cookies.  I think the addition of cinnamon and a bit of cayenne are supposed to make these cookies more Mexican-ish.  Who knows if this is a treat that is actually eaten in Mexico–somehow I doubt it.  Nevertheless, they are a tasty treat, and after a meal of enchiladas, they were a nice twist on the original.

The usual suspects.  You might even have all of this stuff on hand.

Mix it all up.  Whew!  That was hard.

I use an ice cream scoop to make cookies.  It’s easy and then I don’t have cookie dough all over my paws.  This scoop was a smallish one.  I got it at Ikea for two bucks.  Incidentally, I think I’m the only human on earth that is not really into cookie dough.  Cake batter?  Heck yes.  Cookie dough?  Not so much.

Another must to avoid hard cookies:  Use a Silpat or parchment paper on the sheet pan and cool these suckers on a rack.  I like using parchment in this instance, because when the cookies are done, you can just yank the whole thing onto the rack instead of picking them up one-by-one.

This recipe was adapted from Epicurious.  Feel free to adjust the spices to your liking.

Mexican Chocolate Chip Cookies

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup (packed) brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8-1/4 tsp cayenne pepper (or to taste)
  • 1 12-ounce package semisweet chocolate chips (I think it's worth it to use good-quality chocolate chips in these)

Instructions

  • Preheat oven to 350.
  • In mixer bowl, or a large bowl, beat butter and sugar together. Add eggs, one at a time, then the vanilla.
  • Add dry ingredients and beat together. Mix in chocolate chips.
  • Using a small ice cream scoop or tablespoons, place 1-1/2 to 2 tsp balls of dough onto a lined cookie sheet. Do not crowd.
  • Bake for 10-12 minutes, until golden brown but not dark on the bottoms. The cookies should still be soft to the touch. Cool on a rack.
http://www.undercovercaterer.com/2013/01/mexican-chocolate-chip-cookie-recipe/

 


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