Tuesday, July 19, 2011

Mexican Chocolate Chunk Cookies


This week marks my kiddies' second week of Summer vacation and to celebrate I baked them a batch of my Mexican Chocolate Chunk cookies that kiddies of all ages love.

These cookies are special for two reasons.  One, is that I use Mexican Chocolate tablets in place of baking chocolate or chocolate chips.  This adds just a hint of cinnamon to the cookies.  The other reason that makes these cookies so special is that I use another traditional Mexican ingredient...Piloncillo.  It's what gives these cookies their unique flavor.

Piloncillo is unrefined sugar that is shaped into cones.  Piloncillo has a distinct molasses flavor and can be grated or melted to use in a number of recipes as a delicious substitute for brown sugar or molasses.  But please note that Piloncillo can be very hard.  Grating can take quite a while, but it's well worth the effort.  An easier way to grate piloncillo is to carefully and finely chop it with a large kitchen knife.  Don't worry if some pieces are bigger than others.  They'll melt once they're in the oven. 

I like my chocolate chip cookies with chopped pecans, but my kiddies aren't too nuts about them.  With or without nuts, these are absolutely delicious.  

Mexican Chocolate Chunk Cookies

Ingredients:
  • 2-1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cups butter (at room temperature)
  • 3/4 cup grated piloncillo (packed)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla 
  • 3 tablets Mexican chocolate, cut in small chunks (I use Abuelita or Ibarra)
  • 1 cups coarsely chopped pecans (optional)

Directions:
Preheat oven to about 375F.  In a medium bowl, combine the flour, baking soda and salt; set aside.




 In a large mixing bowl, cream the butter, sugar and grated piloncillo until well combined. 




 Add eggs, one at a time, scraping sides of bowl after each addition.

Farm-fresh eggs really intensify the color of the cookie dough! :P


 Add vanilla.  Set electric mixer aside.



 Stir in flour with a wooden or metal spoon until well combined.



Stir in Mexican chocolate chunks and pecans, if desired.



Drop dough by rounded tablespoonfuls onto ungreased baking sheet.



Bake at 375F for 8 to 10 minutes.  Remove from oven and let the cookies cool on the baking sheet for 1 minute.  Transfer to heat proof plate.



Serve with a glass of ice cold milk.  Enjoy!!! 


*Note: Someone is using a new camera!  (On loan indefinitely from my most awesome brother-in-law.  Muchisimas gracias, Gerry!) 

Photobucket

7 comments:

  1. Dios Mio...those look fantastic! I love that you use piloncillo.  I've never used piloncillo in baking...but I have everything to make these and think I'm going to have to bake in today's heat. YUM!

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  2. So, did you ever find the chocolate chips at your store?  Between grating the piloncillo and chopping up the chocolate, this is a labor intensive recipe!  Those kids and hubby of yours better be thankful! :) 

    Seeing these cookies makes me want to go make some. And, even though I won't have to work so hard at it, I am not feeling motivated.  Another day!  Most definitely!

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  3. These look so yummy and I bet your house smells great!  I remember the smell of chocolate chip cookies my mom use to make.  I'm going to have to look for "piloncillo".  Is it the same thing as "panela?"

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  4. very nice cookies, I just wish I could get me some of that piloncillo... I know the taste it brings is intirely different than our southern brown cane sugar... so how do you like Christy's cookbook? she's done pretty good for an Alabamian girl

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  5. Tara, baking these cookies is the BEST air freshener! :)  And to answer your question, yes "piloncillo" is the same thing as "panela".  I forgot to mention that in some parts of Mexico it's also called "panela".  But in my neck of the woods "panela" is a cheese. :)  

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  6. Drick, I've only had a chance to look through Christy's book, but so far I am loving it.  I can't wait to try some of the recipes.  I may have been raised on Mexican food, but I'm a Southern girl at heart.  That's why I love your blog so much.  

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  7. I just baked these cookies, my family loved them. Thanks for sharing the recipe!

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