The basis for this recipe comes by way of the former Restaurant Vintage Park in Kearney, Nebraska. I think it’s the best chocolate chip recipe ever; not too crisp, not over cake-like. Just right. This version was inspired by a Cinco de Mayo fiesta I attended a couple of Cinco de Mayos ago. Chili, spices, aromatics, cocoa nibs and walnuts sounded delicious to me. It was a crowd pleasing treat, and I’ve made them a few times since. —SW Food Works
1 1/2 dozen 2-2.5 oz cookies
Packed Brown Sugar
Granulated White Sugar
Pure Vanilla Extract
2 1/4 cups
All Purpose Flour
Semi-Sweet Chocolate Chips
In This Recipe
Pre-heat the oven to 375 degrees.
Cream together the butter and sugars in a standing mixer or with a hand held beater until light and fluffy.
Slowly incorporate one egg at a time until well mixed.
Mix in the vanilla extract.
Using a spice grinder, finely grind the cumin, coriander, and fennel seed.
Reserve this spice mixture to a medium bowl and continue adding the remaining spice powders, flour, salt, and baking soda.
Whisk this dry mixture together with a fork or wire whisk until the mixture is well combined.
Slowly add the dry mixture to the creamed butter and sugar mixture using the lowest setting on your mixer, or by hand with a wooden spoon or spatula.
Once combined, add the nuts, cocoa nibs, and chocolate chips all at once and mix until just incorporated.
Portion out the dough and slightly flatten the cookies to 1/2 inch.
Bake for 10 minutes, rotating after 5 minutes for an even bake.