Mexican Chocolate Chip Cookies

Back in 2010 I shared this recipe with y’all. It was one of the first things I learned to make way back with I got with my ex. I had already knew how to make a basic Chocolate Chip Cookie but with the few extra ingredients this recipe takes those plain ones to a whole new level.

Chocolate chip cookies are a staple in almost every baker’s repertoire. It is the recipe we all learn. It is only when we discover new additions or changes that we make it unique or different. The best thing about chocolate chip cookies is that you can add almost anything to them and make them all your own.

Ingredients

•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

Directions

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.

Makes:about 30