Mexican Double Chocolate Chip Cookies

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   ["Whisk together four, cocoa powder, cinnamon, soda, salt & pepper. Set aside. In double boiler, melt together chopped chocolate & butter.** Let cool slightly.", "In mixer, combine eggs, sugar, vanilla and chocolate mixture. Beat on medium until combined. On low, gradually add dry ingredients. Fold in chocolate chips.", "Use 1 1/2"" cookie scoop. Preheat oven to 325u00b0F.", "Bake on parchment lined sheets, 2"" apart, at 325u00b0F for about 15 minutes. They should look flat with cracked surfaces but soft in texture. Let cool on the parchment on wire racks. Store at room temperature for up to 3 days.", "** If melting in microwave, do it gradually, being careful not to let it get too hot."]

* Per serving · 4 servings · Values may vary.

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