twist on a classic

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)

  • 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
  • ¼ teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 12-ounce package semisweet chocolate chips

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.

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