Ibarra Mexican Chocolate Chip Cookies
CDKitchen https://www.cdkitchen.com
Serves/Makes: 30 | Ready In: 1-2 hrs
Ingredients:
1 1/4 cup unsalted butter, room temperature
1 1/4 cup (packed) golden brown sugar
2 1/2 large eggs
1 1/4 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
0.313 teaspoon salt
0.156 teaspoon ground black pepper
1 1/4 package (12 ounce size) semisweet Ibarra Mexican 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 degrees F. Lightly butter 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.
*You have scaled this recipe to serve/make 30 (originally served 24). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly. Also please note that not all recipes can easily be scaled, especially doughs, breads, and cakes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/875/Ibarra-Mexican-Chocolate-Chip-109694.shtml
Recipe ID: 80567
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