Recipe: Mexican Cinnamon Chocolate Cookies for Rosemary

Mexican Cinnamon Chocolate Cookies

1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 t ground cinnamon
1/5 t baking powder
1/8 t salt
8 T butter, softened
1/2 c sugar
2 large egg
1 cup semisweet chocolate chips
1 cup chopped walnuts

1. Preheat oven to 350 degrees.

2. In medium bowl, combine flour, cocoa, cinnamon, baking powder, and salt until blended. In large bowl, with a mixer at medium speed, beat butter and sugar until light and fluffy. Add eggs, one at atime, until smooth and creamy. Stir in flout mixture, chocolate chips and chopped walnuts until blended.

3. Drop dough, by tablespoons, onto large greased cookie sheet. Bake cookies until set, about 10 minutes. Remove cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container.