This may look like your standard, run-of-the-mill chocolate chip cookie but it is not. Oh no. In a belated nod to Cinco de Mayo I decided to make Mexican Chocolate Chip Cookies. What makes them Mexican, you ask? Cinnamon and a touch of black pepper.
The cinnamon and pepper add a nice touch of spiciness.
As they might say in Mexico: delicioso!
Mexican Chocolate Chip Cookies (from www.epicurious.com)
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.