Mexican Chocolate Chip CookiesPosted: 01/28/2012 | |
As a kid, my most prized possession was my 120 color box of Crayola crayons. Some people were quite content with the eight-color pack, and that’s okay for them. But I could never be satisfied with just eight simple hues. I clearly remember my excitement upon opening a new crayon box that had the built-in sharpener, and marveling at the vivid assortment of colors with names like Mango Tango, Mountain Meadow and Razzle Dazzle Rose.
I feel quite the same way about cooking. Some folks like to stay within their comfort zone when it comes to choosing ingredients, tending to shy away from something they’ve never worked with before or maybe never heard of. I like to look at a market shelf like the big box of Crayola crayons with so many lovely choices. I was recently in an organic market near my home (PC Greens in Malibu) and spent about 20 minutes in front of their chocolate section.
Chocolate, you could say, is my drug of choice. I look at chocolate, like some women look at a pair of Jimmy Choo shoes. I stood there before the display, mesmerized by the almost endless variety of chocolate being offered to me. My eye was drawn (this is why packaging is so crucial) to a brand of chocolate called Taza. Taza, is stone ground, artisanal Mexican-style chocolate. Taza makes a variety of chocolate flavors like, Salted Almond, Coffee and Salt & Pepper. But I was intrigued by the Guajillo Chili flavor.
But what could I make with my new found treasure? Duh…chocolate chip cookies. Yes I thought, this would kick things up a notch, and turn my every day cookie into something more exotic. And I was right. I’m not just coloring with Red anymore, time to whip out the Wild Watermelon. So, I present to you my Mexican chocolate chip cookies. Ay caramba!
Mexican Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon, Vietnamese cinnamon (or regular cinnamon)
- 1 1/2 sticks of unsalted butter, room temperature
- 1 cup light brown sugar
- 1/4 granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chopped
- 3/4 cup, (5.4 ounces) Mexican chocolate, chopped
- Preheat oven to 375 degrees F. In a medium bowl, sift together the flour, salt, baking powder and cinnamon, and set aside. In the bowl of an electric mixer, beat the butter until smooth. On medium speed, add the sugars to the butter and mix until incorporated. Add the eggs one at a time and mix until incorporated. Add vanilla extract. Scrape down the sides of the bowl.
- Add the flour mixture in increments until incorporated and a dough forms. With the mixer on low, add the chopped chocolate just until incorporated.
- Using an ice cream scoop, scoop out balls of dough and place on baking sheet covered in parchment paper. Leave enough space in between the balls as the dough will spread. Bake until the edges are golden brown and the centers are set. About 11-14 minutes. Mine took about 13 minutes to bake.
- Remove cookies from oven, and let cool for 5 minutes on the baking sheet. Then remove them to cool on a cooling rack.