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.
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INGREDIENTS
Nutrition- 1cup flour
- 1⁄2cup unsweetened Dutch-processed cocoa powder
- 1teaspoon cinnamon
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄8teaspoon finely ground black pepper
- 1⁄4
- 1⁄2cup butter
- 1 1⁄2cups sugar
- 2large eggs
- 1teaspoon vanilla
- 3⁄4cup semi-sweet chocolate chips
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DIRECTIONS
- Whisk together four, cocoa powder, cinnamon, soda, salt & pepper. Set aside. In double boiler, melt together chopped chocolate & butter.** Let cool slightly.
- In mixer, combine eggs, sugar, vanilla and chocolate mixture. Beat on medium until combined. On low, gradually add dry ingredients. Fold in chocolate chips.
- Use 1 1/2" cookie scoop. Preheat oven to 325°F.
- 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.
- ** If melting in microwave, do it gradually, being careful not to let it get too hot.
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