Ibarra Mexican Chocolate Chip Cookies

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 350F. 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.