Mexican Chocolate Chip Cookies


  • 1 cup butter
  • 1 1/2 cups brown sugar (packed)
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour¹
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt²
  • 1/8-1/4 teaspoon cayenne pepper
  • 4 ounces semisweet baking chocolate

Direction :

  • Melt butter in a heavy saucepan. The butter should be just barely melted – not hot and sizzling, not browned.
  • Add brown sugar to a large bowl.
  • Pour melted butter over sugar.
  • Stir to combine butter and sugar. Let stand 5 minutes.
  • Add egg and egg yolk; stir to combine.
  • Stir in vanilla extract.
  • Add flour, baking soda, cinnamon, salt, and cayenne pepper. Stir until just combined. Please see the comments about flour in the recipe notes.
  • Stir in chopped chocolate.
  • Cover, and chill dough for 30 minutes.
  • Toward the end of the chilling time, preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
  • Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
  • Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should look soft and slightly underdone.
  • Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
  • ENJOY !!

Quick easy tasty lemon glazed biscuit donuts!

beef and shrimp tacos