Mexican Spiced Chocolate Chip Cookies

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!

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

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

Directions

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.

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