Mexican Chocolate Chip Cookies

By Erin Sellin

Prep Time:

Bake/Cook Time:

9m - 10m

Yield:

36 cookies

Plan for:

1 hour chill time

These Mexican Chocolate Chip Cookies are soft and chewy with an extra kick from the cinnamon and cayenne. Tastes great with a glass of milk or cup of coffee. So quick and easy, but be prepared for these to disappear quickly!

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Products Used

Light Brown Sugar Poly Bag

Ingredients

1 cup unsalted butter, softened
1 cup Dixie Crystals Light Brown Sugar, packed
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
12 oz dark chocolate chips or chopped Mexican chocolate

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Using a stand mixer, cream butter and sugar together until light and fluffy.
Add eggs 1 at at time, mixing completely each time. Add in vanilla.
Mix in flour, baking soda, cinnamon, salt, and cayenne pepper until completely incorporated.
Fold in chocolate.
Chill dough for at least 1 hour (up to 24 hours) before baking.
Scoop 1-inch balls of dough onto a baking sheet. Bake for 9-10 minutes until edges are golden and centers are set.
Remove from oven and let sit on baking sheet for 5 minutes before moving to a wire rack to cool completely.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Erin Sellin @Dinners, Dishes & Desserts.

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