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Ingredients
- Cookies
- 2 cups all-purpose flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground chili powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter, room temperature
- 1 cup Imperial Sugar Light Brown Sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- Brown Sugar-Chile Topping
- 1/4 cup Imperial Sugar Light Brown Sugar
- 1 teaspoon ground chili powder
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Whisk together flour, baking powder, baking soda, cinnamon, ground chili powder and salt; set aside. Beat butter and sugar until light and fluffy. Beat in eggs one at a time, scraping down sides and mixing well with each addition. Mix in vanilla. Slowly add flour mixture and mix until just combined. Stir in chocolate chips and place in fridge overnight.
- Preheat oven to 350°F. In a small mixing bowl combine brown sugar and ground chili powder; set aside. Drop by tablespoon on baking sheet and bake until golden brown, about 10-12 minutes. Remove from oven, allow to set for 2 minutes, place on cookie racks and sprinkle with topping. Cool.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.
