Tuesday, March 3, 2015

Mexican Hot Chocolate Chip Cookies

I know it's been a while since I have written a post. A lot has been going on, which is a post for another day.

We have been having a really dry winter until this past weekend. Close to 4 feet of snow has dropped on us and we are currently snowed in. The snow is too high to even get out of the garage. I can't see dropping a few hundred dollars to be dug out when we can just wait until it melts down a bit.

From My Deck

It's snowing right now hopefully the last of it and we will be back to blue skies. While waiting for the snow to pass and get to melting I thought I would bake some cookies. I decided to play with the original Nestle Toll House Cookie recipe, nothing new but what recipe is anymore. The warmth from the cinnamon and cayenne is perfect for this snowy day.

Mexican Hot Chocolate Chip Cookies
Adapted from Nestle Toll House Cookie Recipe

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon espresso powder
1/2 teaspoon cayenne powder
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon vanilla
1 tablespoon prepared strong coffee, cooled
2 large eggs
1 12oz bag of Nestle Mini Semi-Sweet Chocolate chips

Preheat oven to 375 degrees

In a medium bowl add flour, baking sode, salt, cinnamon, espresso powder and cayenne powder; whisk together and set aside.

Beat butter, sugars, vanilla and coffee until creamy. Add eggs, one at a time, beating well after each one.  Mix in flour a little at a time until completely incorporated into the sugar mixture. Stir in chocolate chips.

Drop a rounded tablespoon of cookie batter onto a parchment paper lined cookie sheet, bake for 9 to 11 minutes, allow to cool 2 to 3 minutes before moving them to a wire rack to cool completely.

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