Mexican Double Chocolate Chip Cookies

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup flour
• 1/2 cup unsweetened dutch-processed cocoa powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon finely ground black pepper
• 1/4 lb dark chocolate, chopped coarse
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3/4 cup semi-sweet chocolate chips

Recipe

• 1 whisk together four, cocoa powder, cinnamon, soda, salt & pepper. set aside. in double boiler, melt together chopped chocolate & butter.** let cool slightly.
• 2 in mixer, combine eggs, sugar, vanilla and chocolate mixture. beat on medium until combined. on low, gradually add dry ingredients. fold in chocolate chips.
• 3 use 1 1/2" cookie scoop. preheat oven to 325°f.
• 4 bake on parchment lined sheets, 2" apart, at 325°f for about 15 minutes. they should look flat with cracked surfaces but soft in texture. let cool on the parchment on wire racks. store at room temperature for up to 3 days.
• 5 ** if melting in microwave, do it gradually, being careful not to let it get too hot.