Mexi Chips

Contributed By: Kay Davis


Some cinnamon and pepper give these wonderful cookies a
South-of-the-border flavor.

1 cup (2 sticks) 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 teaspoon ground pepper
1 12-ounce package semisweet chocolate chips


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 350F. Lightly butter 2 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.

Makes about 30.

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