I had eggs left over from the butter cookies (and Trader Joe's pumpkin bread the night before), so I figured I'd try a new recipe tonight to use them up. Also I'm going to try baking for the concert my friends are hosting in a few weeks. Proceeds from my goodies will go to Team Ellie.

Recipe from Epicurious:

Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 12-ounce package semisweet chocolate chips

Directions
Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Sift next 6 ingredients over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.

Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool.

Makes about 30.

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I added a bit of cayanne as per the comments off Epicurious. My only other change was mixing half milk chocolate chips with chopped dark chocolate. I'm wondering now if I should have left it all milk chocolate though as they're a bit harsh. Maybe in a good way? We'll see tomorrow when I take them to work. Not that my department is a very critical one when it comes to free cookies.

Labels: icecream