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

  • 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)

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!) 



  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!

  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!

  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?"

  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

  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. :)  

  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.  

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

  8. I wanted to bake cookies with piloncillo & needed a little direction - thanks for the help and inspiration! I love your blog!!!