Mexican Chocolate Chip Cookies

Ingredients

 * 1 cup (2 sticks) unsalted butter, room temp
 * 1 cup, packed, golden brown sugar,
 * 2 large eggs
 * 1 tsp vanilla extract
 * 2 cups all purpose flour
 * 1 tsp baking powder
 * 1 tsp baking soda
 * 1 tsp ground cinnamon
 * 1/4 tsp salt
 * 1/8 tsp ground pepper
 * 1 12 oz pkg chocolate chips

Directions

 * 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.

Contributed by:
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