Mexican Spiced Chocolate Chip Cookies Recipe

SKILL LEVEL

Intermediate

BAKE

10 min

Ingredients

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 )

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 )

Directions

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.

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Mexican Spiced Chocolate Chip Cookies Recipe

Ingredients

Directions

Top 5 HERSHEY'S CHIPITS Cookie Recipes

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