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