The texture and cinnamon flavor of real Mexican chocolate is what makes these cookies special. I use Ibarra brand, which you can usually find in the hot chocolate aisle of the grocery store. This is one of my favorite chocolate chip cookies.
Mexican Chocolate Chunk Cookies Made With Ibarra
MAKES 32 COOKIES
2 cups all purpose flour (9.5 oz/270 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
¼ slightly rounded teaspoon cayenne pepper or black pepper
8 oz unsalted butter -- room temperature -230 grams
1 cup packed light brown sugar -- (8 oz/230 grams)
2 large eggs
1 teaspoon Mexican vanilla (regular is okay)
8 oz dark chocolate -- cut into chunks
4 oz Ibarra chocolate -- chopped by hand
Instructions
Stir together flour, baking powder, baking soda, cinnamon, salt and pepper.
Cream butter and sugar in a mixing bowl using high speed of an electric mixer; Beat in eggs 1 at a time, then vanilla. Add flour mixture and stir until absorbed, then mix in chocolate chunks and chopped Mexican chocolate. Refrigerate dough for at least one hour.
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment.
Drop dough by rounded tablespoonfuls onto sheets, spacing 1 ½ inches apart. Bake cookies until golden brown and set - 10-12 minutes. Let stand on sheets 3 minutes. Transfer cookies to racks and cool.
Katrina says
A friend surprised me and sent me some Ibarra Mexican chocolate after I complained that I couldn't find any around here. Looking up recipes and ideas of what to make with it, and I think I'll start with these cookies.
Holly says
Just made these tonight...yum! I made the cookies with your changes, just substituting Ghiradelli bittersweet chocolate for the Dove since that's what I had. The cayenne gives an unexpected kick at the end and the cinnamon flavor is a nice twist on the regular chocolate chip cookie. Great find!
Shannon says
I made these cookies this past weekend and they are so good! The Mexican chocolate, pepper, and cinnamon really make these different than your typical chocolate chip cookie. I used "Taza" brand mexican chocolate because I couldn't find Ibarra, and it worked just great. I love that you use all brown sugar and no granulated sugar because it gives the cookies an excellent texture. I'm thinking these might even be good with some nuts, maybe walnuts. Thanks again for a great recipe!