Ibarra Mexican Chocolate Chip Cookies
CDKitchen https://www.cdkitchen.com
Serves/Makes: 24 | Ready In: 1-2 hrs
Ingredients:
1 cup unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/875/Ibarra-Mexican-Chocolate-Chip-109694.shtml
Recipe ID: 80567
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