Wednesday, October 6, 2010

Mayan Chocolate Cookies

I made these up after deciding to include a bag of cinnamon chips when taking advantage of sale on chocolate chips.  I was just going to go with the standard toll-house recipe (with cinnamon chips filling in for the chopped walnuts), but then I decided to make some changes to the dough.  I tripled the vanilla extract, added some baking powder, cinnamon and cocoa.  The end result reminded me of the flavor of  Häagen-Dazs' Mayan Chocolate ice cream, with a nice balance of chocolate and cinnamon, so that's what I decided to call them.   The proportion of cocoa is more like red velvet cake than a double-chocolate cookie. 

Mayan Chocolate Cookies

(makes roughly 24 5" cookies or 48 normal-sized cookies)

2 1/2 cups all-purpose flour
tsp salt
tsp  baking soda
1/2 tsp baking powder1 
1&1/2 tbsp cocoa powder
1 tbsp cinnamon
tbsp Vanilla extract
2 sticks butter, softened
3/4 cup light brown sugar, packed
3/4 cup white sugar
2 eggs
2 cups chocolate chips
1 cup cinnamon chips

Preheat  the oven to 375°.  Line 2 cookie sheets with parchment paper. 

Mix the flour, baking soda, baking powder, salt, cinnamon, and cocoa in a bowl and set aside.  Cream the softened butter, sugar and vanilla in an stand mixer.  Add the eggs.  Slowly mix in the flour mixture until dough forms.  Stir in the chocolate and cinnamon chips. 

Bake at 375° for 12-17 minutes, depending on size of cookies. I tend to make huge cookies, using 1/4 cup, slightly flattened mounds that run toward 17 minutes. It can be difficult to tell when these are when these are done, as the dough  is already light brown when it goes into the oven and doesn't noticeably change in color.   I recommend setting the timer for 12 minutes then watching them closely.


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