Are you ready for Christmas yet? I’m have to admit I’m feeling a little overwhelmed with presents and baking and other traditions. Everything involved is fun, but adding it all on top of the everyday stress of raising two kids is a little much.
We were finally able to get our Christmas tree today and I’m really enjoying the pine smell wafting towards me as I write this. It was freezing cold outside and my two year old was in fine form with a bad attitude today, but sometimes you just have to get things done!
I feel better having the tree accomplished, but there are still quite a few other tasks looming. If you’re expecting a holiday card form me this year, maybe its best not to hold your breath.
Did I mention I made Christmas cookies this week? You’re not going to hear about them. They were good, but they just didn’t turn out right. I messed up some gingerbread too. I’m trying not to be sad about it, so you’re not going to hear about that either. Only the best for you!
Instead I’m going to warm you up from the inside out with these Mexican chocolate chip cookies.
These cookies have just a hint of heat from cayenne pepper and a depth of flavor from two kinds of chocolate.
Whether you want something different to bake or to surprise someone who thinks they’re getting a normal chocolate chip cookie, these are a nice way to shake things up.
Mexican Chocolate Chip Cookies
Adapted from Epicurious
1 cup butter
1 cup light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cup semisweet chocolate chips
2 oz bittersweet chocolate, chopped
Preheat oven to 350ºF. Line two baking sheets with parchment paper.
In the bowl of electric mixer, beat butter and sugar on medium until fluffy. Beat in eggs one at a time, then beat in vanilla.
Add flour, powder, soda, cinnamon, and cayenne pepper and beat just until blended. Mix in chocolates with a rubber spatula.
Drop dough by rounded tablespoonfuls onto prepared baking sheets, leaving 1 1/2 inches between each.
Bake 10 minutes or until golden brown but still soft to the touch. Let cool 3 minutes on the pan, then transfer to cooling racks to cool completely.