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.
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.
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