Mexican chocolate chip cookies

recipe last modified on 5.5.2010

Dry ingredients:

18 oz all purpose flour
1 teaspoon baking soda

12 oz guittard semisweet chocolate chips

Wet ingredients:
2 sticks unsalted butter
12 oz light brown (demerera) sugar

1/2 teaspoon Maldon salt

1 1/2 teaspoon cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon ancho chili

1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract

Combine the flour and baking soda in a mixing bowl.

Slice the butter with a knife into the mixer's work bowl. Put the Cream the butter, sugar, salt and spices in the mixer's work bowl, starting on low speed to soften the butter. Increase the speed, and cream the mixture until light and fluffy.

Reduce the speed and add the egg, milk and vanilla. Increase the speed and mix until well combined.

Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips.

Refrigerate the dough for at least 20 minutes. Form dough into small flat disks.

Place disks on parchment-lined baking sheets (or freeze disks for later use).

Heat oven to 375 degrees F. Bake for 16 minutes. (In a toaster oven, bake for 14 - 15 minutes on convection setting at 375 F.)