Recipe: Mexican Chocolate Chip Cookies (using black pepper and cinnamon)

MEXICAN CHOCOLATE CHIP COOKIES

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

1 cup (2 sticks) unsalted butter, at 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
1/8 teaspoon ground black pepper
1 (12 oz) 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 flour, baking powder, baking soda, cinnamon, salt and pepper over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. 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 cookies
Source: Bon Appetit magazine, October 1997