Go Back

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 mins
Cook Time 10 mins
Total Time 30 mins
Course baked goods, cookies
Cuisine Mexican
Servings 4 dozen

Ingredients
  

  • 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

Instructions
 

  • 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