Mexican Spiced Chocolate Chip Cookies

By HeatherS

Mexican spiced chocolate chip cookies are great any day of the year, but very popular during the holiday! All you need is a cup of milk to dunk them in!

Ingredients

• 1 package CHIPITS® Semi-Sweet Chocolate Chips, divided
• 1 cup Salted Butter, softened
• 1 cup granulated sugar
• 1 cup lightly packed brown sugar
• 2 large Naturegg™ Omega 3 Eggs
• 1 teaspoon each instant coffee granules and vanilla extract
• 3 cups all-purpose flour
• 2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Preparation

Step 1

Preheat oven to 350°Fahrenheit. Melt 1 cup chocolate chips in a heatproof bowl set over simmering water. Cool to room temperature.


Beat butter with granulated and brown sugars until fluffy. Beat in eggs, one at a time. Stir coffee with vanilla; beat into butter mixture. Blend in melted chocolate. In a separate bowl, stir flour with cinnamon, baking soda, salt and cayenne pepper. Add to butter mixture; mix on low just until combined. Stir in remaining chocolate chips.


3 Drop dough by the spoonful, 1-inch (2.5-cm) apart, onto baking sheets lined with Reynolds® Parchment Paper. Bake for 10 minutes or until set but still soft. Cool for 2 minutes; transfer to a wire rack to cool completely.