If you read my recent post on Mexican Chocolate Ice Cream, you will know that I adore Mexican chocolate. What is so different about Mexican chocolate, you ask? Well, looking at the ingredients, you can’t tell. Nothing looks out-of-the-ordinary. But it tastes out of this world. It has a deep, complex flavor which is only enhanced by the addition of cinnamon.
When you make my Mexican Chocolate Ice Cream, you melt the chocolate in milk. For these cookies, you just grate the chocolate (which pretty much turns into powder). This will substitute for any cocoa powder you commonly would have used in chocolate cookies.
These cookies are nice and thick. You really feel like you are getting your money’s worth with these hefty cookies.
Most people just know about Mexican Wedding Cookies. Now you know about Mexican Chocolate cookies. They are the best Mexican cookies you will ever eat.
- 1/2 cup butter, softened
- 1/4 cup cream cheese, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 2 1/4 cup flour
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 cup semi-sweet chocolate chips
- 1/2 cup grated Mexican chocolate (buy the Abuelita brand found in most stores in the ethnic foods section)
- Preheat oven to 350 degrees.
- Cream butter, cream cheese, sugars, egg, and vanilla until light and fluffy.
- Add 1 cup of the flour along with the corn starch, baking soda, salt, and cinnamon. Mix well.
- Add the grated Mexican chocolate and mix well.
- Add the remaining flour (1 1/4 cups) and mix well.
- Add the chocolate chips and stir until evenly distributed throughout the dough.
- Scoop the dough using a large cookie scoop and place 2" apart on a silicone mat-lined tray, or stoneware.
- Bake 11-12 minutes (longer for stoneware) until the sides are just starting to brown.
- Remove from oven and let cool for five minutes on the pan. Then transfer to a wire rack to cool completely.