Just a pinch of red pepper gives this Mexican chocolate chip cookies just the right amount of sneaky heat! Your favorite snack just got a little more sassy.
These are chocolate chip cookies with some serious attitude. In addition to all the good standard chocolate chip cookie stuff that goes into these, you also put in cinnamon and (get ready)…a small spoonful of red pepper.
Before you get all skeptical on me, just hear me out. For those of you who like chai tea, it’s kinda the same concept.
There is just enough pepper in these to leave you with a slightly spicy sensation in your mouth that you LOVE but just…can’t…quite put your finger on. If you didn’t know in advance about the pepper you would never guess that was what it was, you would just think you were not eating your garden-variety chocolate-chipper, but something with a fun little kick to it.
They may not be the best version of chocolate chip cookies for the kiddos – try this version for them – but you know what that means. More for the old folks! So all you adventurous cookie-bakers out there, give these a try!
Just a pinch of red pepper gives this Mexican chocolate chip cookies just the right amount of sneaky heat! Your favorite snack just got a little more sassy. #cookie #Mexican #chocolate #chocolatechip #desset #framedcooks
- 1 cup butter, room temperature
- 1 cup brown sugar
- 2 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
- 1/4 teaspoon cayenne pepper (see note)
- 1 12-ounce package semisweet chocolate chunks
- Beat the butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then beat in the vanilla.
- Whisk the next 6 ingredients together and then add to the butter mixture, beating until just blended. Mix in chocolate chips.
- Put the dough in the fridge until it is cold, at least 1 hour and up to 1 day.
- Preheat oven to 350°F and line cookie sheets with silicone mats or parchment paper. Drop tablespoonfuls of the dough onto sheets about 2 inches apart.
- Bake cookies until golden brown but still soft to touch, about 10 minutes. Cool for a few minutes, then place cookies on racks and cool.
If you want to really add some zing, you can increase the cayenne pepper to 1/2 teaspoon!