Mexican Inspired Chocolate Chip Cookies

Sometimes you just want something sweet with a little kick- you want a little feisty to spice up your life. This might just be your small and feisty indulgence- although do remember it is a cookie and not an exotic stripper as this description is starting to read like. (I did once have a teacher with a twitter account with that name- that along with the tweets were semi-questionable, but that is quite a far-fetched story from this cookie recipe.) I happen to love putting cinnamon in cookies and thought why not add a bit of spice as well. Thus, I concocted this sweet, spicy, and delectable bite in a cookie that hopefully can make your taste buds do a small fiesta dance in your mouth and give you the socially acceptable amount of feisty feelings you can get from eating a cookie.

Servings: about 30 cookies

Ingredients:
1 3/4 sticks of browned butter
3/4 cup brown sugar
1/2 granulated sugar
2 teaspoons vanilla extract
1 egg
1 egg yolk
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 tablespoon ground cinnamon
1 1/2 cups of dark chocolate chips

Directions:

Preheat your oven to 375 degrees.

Take your butter and place into a saucepan over medium heat. Allow the butter to melt until it turns a brownish color and gives off a caramel-like scent.

In a large mixing bowl place the brown and granulated sugar. Once the butter is browned, add it to the sugar and mix it in until there are no lumps of sugar. Then add in the vanilla. Once the mix is slightly cooled, mix in the eggs.

In a smaller bowl, combine all of the dry ingredients. Then in small batches add them in to the sugar mix. Once all is combined, add in the chocolate chips.

Scoop a spoonful-sized amount of batter and roll it into a ball. Place the shaped dough onto parchment lined cookies sheets and bake the cookies for 10-14 minutes. Then allow them to sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy!