Mexican Chocolate Chip Cookies
Amanda
Chocolate Chip cookies made with piloncillo (Mexican brown sugar cone), dark chocolate chips and cinnamon. Crisp on the outside & chewy on the inside - YUM!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course baked goods, cookies
Cuisine Mexican
- 2-1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup butter @ room temp approx 1 stick, 3 tablespoons and 1/3 tablespoon
- 3/4 cup grated piloncillo packed - I had a 8 oz cone
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups dark chocolate chips
Preheat oven to 375°
In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon.
Cream together the butter, sugar and grated piloncillo in a large mixing bowl with electric mixers.
Mix in eggs, one at a time, followed by vanilla.
Stir in flour mixture, by hand, until well blended.
Stir in chocolate chips.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
Bake at 375° for 8 to 10 minutes or until edges are a light golden brown. Remove from oven and let the cookies rest on the cookie sheet for a minute.
Transfer cookies to wire/cooling rack to cool.
Enjoy : )
Recipe adapted from La Cocina de Leslie - Mexican Chocolate Chunk Cookies - www.lacocinadeleslie.com