Monday, May 03, 2010

Mexican Chocolate Chip Cookies

Mexican Chocolate Cookies

I was looking for something to bake that (a) used only what we already had in the house and (b) was something a bit different. I found it with these--Mexican Chocolate Chip Cookies from Perry's Plate. (It's the cinamon and chocolate combination that makes them "Mexican", in case you were wondering. : )

Makes 46 cookies

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
6 tbsp unsweetened cocoa powder
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter
1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 bag semisweet chocolate chips


PREHEAT oven to 375F

COMBINE flour, baking soda, salt, coca, and cinnamon in a medium bowl
MELT butter and let cool slightly
CREAM butter, white sugar, and brown sugar together in a large bowl
ADD eggs and vanilla, beat until smooth
STIR in flour mixture, until just mixed
STIR in chocolate chips

CHILL dough for 10 minutes (or longer)
DROP by tablespoon onto ungreased baking sheets
BAKE 9-11 minutes, until centers are soft, but cooked through*

My Thoughts
1. The original recipe called for pumpkin seeds, since I didn't have any on hand (and wasn't going shopping), I omitted them. I think they would have added something extra to the cookies though.

2. These were good cookies, a nice change from regular chocolate but they needed something chunky. Like those pumpkin seeds. But even walnuts or almonds would have made a nice addition.

3. They were however, pretty much the perfect cookie to have warm with a class of milk.

*Note: In our convection oven, 7 min was perfect.

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