December
Last Friday morning, a low, winter light hung over the mountains. I watched the bluish hue hit the snow-covered mountains from my spot on the Denver-Boulder bus.
December had disappeared in a string of 12-hour workdays, but looking ahead, I was thankful. I had only two more work days until holiday vacation. Soon my mornings would start after the sun came up, and they’d included cookie making, coffee with friends, and trip to Telluride.
It was then, dear readers, I thought of you, my kindred spirits in adventure and cooking.
May your last weeks of this year be filled with time with family and friends, plenty of relaxing, and of course delicious recipes. (I’m sharing my crowd-pleaser: Mexican chocolate chip cookies.) Thank you for reading, and see you in 2012.
Mexican Chocolate Chip Cookies
Makes about 30 cookies
Adapted from Epicurious
A bit of cinnamon and freshly ground black pepper warm this traditional chocolate chip cookie recipe. I made these for friends last year and co-workers this year, and everyone marvels at the sweet-spiced flavors.
1 cup (2 sticks) butter, room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 12-ounce bag semi-sweet chocolate chip cookies
Using an electric mixer on medium speed, beat butter and sugar in a large bowl until fluffy, about 3 minutes. Add the eggs one at a time, mix to combine after each addition. Stir in vanilla.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and pepper. Add dry ingredients to butter mixture, mix until combined. Stir in chocolate chips.
Cover cookie dough and chill for, at least, an hour or up to one day. Preheat oven to 350 degrees.
Butter two baking sheets. Drop rounded tablespoons of dough onto sheets, placing them at least 1 ½ inches apart. Bake until cookies are golden brown but still soft to the touch, about 10 minutes. Let cookies rest for 5 minutes on trays. Transfer to racks and let cool.
For printable recipe, click here.
