Mexican Spiced Chocolate Chip Cookies Recipe
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 ) |
| 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 ) |
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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