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.