Mexican Chocolate Chip Cookies
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 large
Egg1 tsp
Vanilla Extract2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Salt1 tsp
Pepper (ground)Directions:
1
Using electric mixer, beat butter and sugar in large bowl until fluffy
2
Beat in eggs 1 at a time, then vanilla
3
Sift next 6 ingredients over butter mixture; beat just until blended
4
Mix in chocolate chips
5
Refrigerate dough until cold, at least 1 hour and up to 1 day
6
Preheat oven to 350°F
7
Lightly butter 2 large baking sheets
8
Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart
9
Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes)
10
Let stand on sheets 3 minutes
11
Transfer cookies to racks and cool
12
Using electric mixer, beat butter and sugar in large bowl until fluffy
13
Beat in eggs 1 at a time, then vanilla
14
Sift next 6 ingredients over butter mixture; beat just until blended
15
Mix in chocolate chips
16
Refrigerate dough until cold, at least 1 hour and up to 1 day
17
Preheat oven to 350°F
18
Lightly butter 2 large baking sheets
19
Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart
20
Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes)
21
Let stand on sheets 3 minutes
22
Transfer cookies to racks and cool