Mexican Double Chocolate Chip Cookies

This was posted in our local newspaper, The Wenatchee World. A little change of pace and different from the every day chocolate chip cookie.

• Ready In: 1 hr
• Serves: 36
• Yields: 3 dozen

Ingredients

• 1  cup flour
• 1⁄2 cup  unsweetened  Dutch-processed cocoa powder
• 1  teaspoon cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon  finely ground black pepper
• 1⁄4 lb dark chocolate, chopped coarse
• 1⁄2 cup butter
• 1 1⁄2 cups sugar
• 2  large eggs
• 1  teaspoon vanilla
• 3⁄4 cup  semi-sweet chocolate chips

Directions

1. Whisk together four, cocoa powder, cinnamon, soda, salt & pepper. Set aside. In double boiler, melt together chopped chocolate & butter.** Let cool slightly.
2. In mixer, combine eggs, sugar, vanilla and chocolate mixture. Beat on medium until combined. On low, gradually add dry ingredients. Fold in chocolate chips.
3. Use 1 1/2" cookie scoop. Preheat oven to 325°F.
4. Bake on parchment lined sheets, 2" apart, at 325°F for about 15 minutes. They should look flat with cracked surfaces but soft in texture. Let cool on the parchment on wire racks. Store at room temperature for up to 3 days.
5. ** If melting in microwave, do it gradually, being careful not to let it get too hot.