Mexican Spiced Chocolate Chip Cookies Recipe

Mexican Spiced Chocolate Chip Cookies Recipe

10 min


2 cupsCHIPITS Semi-Sweet Chocolate Chips, divided (350 g)
1 cupLactantia® Salted Butter, softened (250 mL)
1 cupgranulated sugar (250 mL )
1 cuplightly packed brown sugar (250 mL )
2 large Naturegg™ Omega 3 Eggs (2)
1 tspeach instant coffee granules and vanilla extract (5 mL)
3 cupsall-purpose flour (750 mL )
2 tspground cinnamon (10 mL)
1 tspbaking soda (5 mL)
1/2 tspsalt (2 mL)
1/4 tspcayenne pepper (1 mL )


    1. Preheat oven to 350°F (180°C). Melt 1 cup (250 mL) chocolate chips in a heatproof bowl set over simmering water. Cool to room temperature.

    2. Beat butter with granulated and brown sugars until fluffy. Beat in eggs, one at a time. Stir coffee with vanilla; beat into butter mixture. Blend in melted chocolate. In a separate bowl, stir flour with cinnamon, baking soda, salt and cayenne pepper. Add to butter mixture; mix on low just until combined. Stir in remaining chocolate chips.

    3. Drop dough by the spoonful, 1-inch (2.5-cm) apart, onto baking sheets lined with Reynolds® Parchment Paper. Bake for 10 minutes or until set but still soft. Cool for 2 minutes; transfer to a wire rack to cool completely.

    Makes 48 cookies.
Top 5 HERSHEY'S CHIPITS Cookie Recipes

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

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