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Mexican Chocolate Chip Cookies

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Description Edit

Ingredients Edit


Directions Edit

  1. Using electric mixer, beat butter and Sugar in large bowl until fluffy.
  2. Beat in eggs, 1 at a time, then vanilla. Sift next 6 ingredients over butter mixture.
  3. Beat just until blended. Mix in chips. Refrigerate dough until cold, at least 1 hour, and up to 1 day.
  4. Preheat oven to 350 F. Lightly butter 2 large baking sheets.
  5. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart.
  6. Bake cookies until golden brown but still soft to the touch, about 10 minutes.
  7. For crisper cookies, bake 12 minutes. Let stand on sheets 3 minutes.
  8. Transfer cookies to racks and cool.


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