Categories: Cookies, Dessert

Ingredients

• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsweetened Dutch-processed cocoa powder
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, melted and cooled slightly
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups semisweet chocolate chips
• 1 cup unsalted pepitas (optional)

Directions

1. Preheat oven to 375F.

2. Combine the flour, baking soda, salt, cocoa powder, and cinnamon in a medium-sized mixing bowl.

3. Cream the cooled melted butter and sugars together in a large mixing bowl with a wooden spoon until smooth. Add the eggs and vanilla extract and beat until smooth. Stir in the flour mixture until just incorporated. Stir in the chocolate chips and the pepitas, if you are using them. Place the bowl in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.

4. Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. (Balls of dough may be placed next to each other on parchment paper-lined baking sheets, frozen, transferred to zipper-lock plastic freezer bags, and stored in the freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.)

5. Bake the cookies until golden around the edges but still soft on top, 9 to 11 minutes (a minute or two longer for frozen dough). Let the cookies stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely. Mexican Chocolate Chip Cookies will keep at room temperature in an airtight container for 2 to 3 days.

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