This recipe was handed down to me and I've made a few changes to make it my own. It is great with the chocolate chips (as described) however, in addition to chips, I've also been known to add a tsp. or 2 of ancho chile powder or cayenne pepper (to taste of course) for a little added zip! What a combination chocolate and hot peppers are, the Aztecs were doing this years ago! Another great combo is almond slivers and cranberries but tree nut allergies in our house don't allow me to make that one very often~B'Shalom from my kitchen to yours.
2Line a half sheet pan (or large cookie sheet) with parchment paper.
3In a mixer, cream together butter and sugar until fluffy.
4Add eggs one at a time to make sure they get incorporated well.
5Add vanilla and continue to cream.
6Stop the mixer and scrape down the sides. Add 1 cup of the flour along with the baking powder and salt (here is where you would add chile pepper if you want a kick) Continue to mix.
7Add the remaining 2 cups of flour one at a time to keep the batter light.
8Finally add the chocolate chips and mix just until combined.
9Dust your work space with flour and divide dough into 3 equal size balls. One at a time, roll the balls into long loaves and place onto cookie sheet.
10Slightly flatten each loaf until it is the desired shape of the cookies you'd like.
11Dust each loaf with cinnamon sugar and bake for 20 minutes.
12At the end of 20 minutes, take them from the oven and slice each loaf into 1/2" pieces. Lie them on their side back on the cookie sheet. Dust again with cinnamon sugar and put them back in the oven until lightly crisp (about 6-7 minutes).
13Cool slightly and enjoy with coffee, tea, milk, whatever you like