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.
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!)
