Mexican Chocolate Chip Cookies
•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
•1/4 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.