My Recipe Box - Mexican Chocolate Chip Cookies

Tin is from Turkey.

MEXICAN CHILI CHOCOLATE COOKIES

1 pkg chocolate chips (350g) - melt 1 cup (reserve remainder) in a bowl over hot water (or microwave) - cool to room temperature

1 cup (227g) butter, softened

1 cup granulated sugar

1 cup brown sugar. lightly packed

2 eggs - beaten into butter mixture

1 tsp (generous) instant coffee granules

1 tsp vanilla

3 cups flour - I use gluten free

1/2 tsp xanthan gum

1tsp baking soda

1 tbs cocoa

1/2 tsp salt

2 tsp cinnamon

1/2 tsp chili powder to taste - I prefer more

1/2 tsp cayenne - optional - I always use

Heat oven to 350F. Grease/parchment paper 2 cookie sheets. It says makes 48 - I usually end up with 70! Beat one cup of the  melted chocolate chips with the butter and sugars. Beat eggs into butter mixture. Mix  instant coffee, vanilla, flour and cinnamon,baking soda, salt, chili powder together. Add to butter mixture. Mix on low just until combined. Stir in remaining chocolate chips. Spoon-drop dough onto cookie sheet will make 48 good sized cookies Bake for 10-12 min, until set but still soft Cool for 2 min. : transfer to wire rack to cool completely All photography on this post at Junk Boat Travels are under copyright. If you would like to use any of my photographs please contact me first.