Mexican Chocolate Chip Cookies

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 1 Cup unsalted butter , softened
  • 1 Cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 Cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 7/8 pinch black pepper , ground
  • 3/4 Lb semisweet chocolate chips
Beat butter and sugar with an electric mixer until fluffy. Beat in eggs one at a time. Stir in vanilla. Sift next 6 ingredients together in another bowl. Add to butter mixture and beat until just blended. Stir in chocolate chips. Refrigerate dough at least 1 hour or up to 1 day.

Preheat oven to 350 ℉. Drop dough by rounded tablespoonfuls onto lightly buttered baking sheets, spacing them at least 1.5 inch apart. Bake 10-12 minutes, until browned. Let stand on sheets 3 minutes before transferring to racks to cool.
Calories
410 Cal
Fat
25 g
Carbs
46 g
Protein
4.7 g
Fiber
2.4 g
Sugar
27 g
Cholesterol
76 mg
Sodium
220 mg


Nutrients

Fiber     2.4 g
Fat     25 g
Sugar     27 g
Carbs     46 g
Protein     4.7 g
Calories     410 Cal

Fats

Fat, Poly     1.2 g
Fat, Mono     7.3 g
Fat, Sat     15 g
Fat, Trans     0.1 g
Fat, Percent     55 %

Vitamins

Vitamin, K     3.5 mcg     2.9 %
Vitamin, A     530 IU     18 %
Vitamin, B12     0.1 mcg     4.6 %
Niacin     1.4 mg     8.7 %
Riboflavin     0.2 mg     14 %
Vitamin, C     0 mg     0 %
Vitamin, D     3.5 IU     0.6 %
Vitamin, B6     0 mg     2.3 %
Vitamin, E     0.6 mg     4.3 %
Panto, Acid     0.3 mg     5.2 %
Choline     32 mg     5.7 %
Thiamin     0.2 mg     15 %

Minerals

Calcium     65 mcg     6.5 %
Phosphorus     120 mg     17 %
Magnesium     40 mg     9.6 %
Copper     0.2 mcg     27 %
Fluoride     1 mcg     26 %
Zinc     0.7 mg     6.7 %
Cholesterol     76 mg     0.2 %
Sodium     220 mg     15 %
Selenium     11 mcg     20 %
Manganese     0.4 mg     6 %
Potassium     160 mg     3.5 %
Iron     2.1 mg     27 %