Mexican Chocolate Cookies
Author: Melissa Howell
  • 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
  1. Preheat oven to 350 degrees.
  2. Cream butter, cream cheese, sugars, egg, and vanilla until light and fluffy.
  3. Add 1 cup of the flour along with the corn starch, baking soda, salt, and cinnamon. Mix well.
  4. Add the grated Mexican chocolate and mix well.
  5. Add the remaining flour (1 1/4 cups) and mix well.
  6. Add the chocolate chips and stir until evenly distributed throughout the dough.
  7. Scoop the dough using a large cookie scoop and place 2" apart on a silicone mat-lined tray, or stoneware.
  8. Bake 11-12 minutes (longer for stoneware) until the sides are just starting to brown.
  9. Remove from oven and let cool for five minutes on the pan. Then transfer to a wire rack to cool completely.