Spicy Surprise Chocolate Chip Cookies

I got this recipe from the back of Ziploc(R) box. It has intrigued me for more than a year. Cayenne pepper in chocolate chip cookies?? I cut out the recipe, knowing someday I'd give it a try. Well, someday finally came. These have a very unique flavor that I feel really complements the chocolate chips. I did make a couple of changes to the recipe, which I'll note in parentheses in the recipe below. You can choose which to make.

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Ingredients:

• 1 cup unsalted butter, softened (I used 1 cup shortening)
• 1/2 cup granulated sugar
• 1 cup firmly packed brown sugar
• 2 large eggs
• 2 tsps vanilla
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour (I used 2 1/2 cups of flour blend which consists of 2 parts white flour, 2 parts wheat flour, 1 part wheat germ, and 1 part ground flaxseed in place of the flours in this recipe)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp cayenne pepper
• 2 cups semisweet chocolate chips

Directions:
Preheat oven to 375F.
Combine butter, brown sugar, sugar, eggs, and vanilla. Beat until smooth and light.

In a separate bowl, stir together flour baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper.

Gradually mix into butter mixture. Beat just until combined and smooth.
Fold in chocolate chips until combined. Scoop cookies into 2-inch balls and place on cookie sheets.

Bake until lightly golden, about 10 minutes.

Let cool slightly, then remove from cookie sheets and transfer to a wire rack to cool further.

I found it relatively easy to overbake these cookies. They may not look done, but if the edges are golden brown they are. They will flatten as they cool.