Mexican Spiced Chocolate Chip Cookies Recipe
SKILL LEVEL : Intermediate
|2 cups||CHIPITS Semi-Sweet Chocolate Chips, divided (350 g)|
|1 cup||Lactantia® Salted Butter, softened (250 mL)|
|1 cup||granulated sugar (250 mL )|
|1 cup||lightly packed brown sugar (250 mL )|
|2||large Naturegg™ Omega 3 Eggs (2)|
|1 tsp||each instant coffee granules and vanilla extract (5 mL)|
|3 cups||all-purpose flour (750 mL )|
|2 tsp||ground cinnamon (10 mL)|
|1 tsp||baking soda (5 mL)|
|1/2 tsp||salt (2 mL)|
|1/4 tsp||cayenne pepper (1 mL )|
- 1. Preheat oven to 350°F (180°C). Melt 1 cup (250 mL) chocolate chips in a heatproof bowl set over simmering water. Cool to room temperature.
2. Beat butter with granulated and brown sugars until fluffy. Beat in eggs, one at a time. Stir coffee with vanilla; beat into butter mixture. Blend in melted chocolate. In a separate bowl, stir flour with cinnamon, baking soda, salt and cayenne pepper. Add to butter mixture; mix on low just until combined. Stir in remaining chocolate chips.
3. Drop dough by the spoonful, 1-inch (2.5-cm) apart, onto baking sheets lined with Reynolds® Parchment Paper. Bake for 10 minutes or until set but still soft. Cool for 2 minutes; transfer to a wire rack to cool completely.
Makes 48 cookies.