Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1/2 tsp cayenne pepper (optional, for extra spice)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, mix together the flour, baking soda, salt, cinnamon, and cayenne pepper (if using).
- Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy. Add vanilla extract and eggs one at a time, beating well after each addition.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
- Drop rounds of dough onto a prepared baking sheet lined with parchment paper and bake for 10 to 12 minutes until golden brown around the edges.
- Allow cooling on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies in a single layer and then transfer to a freezer-safe bag for up to three months.
- For extra chewiness, underbake slightly and let cool on the baking sheet before transferring to a rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
