With Thanksgiving upon us and with the prospect of apple and pumpkin baked things in the forefront, I just really wanted some chocolate. I have seen recipes using Mexican Chocolate in cupcakes but not cookies. I have seen a recipe for cookies with this type of flavor profile but it didn’t use any Mexican chocolate. So I found my new favorite chocolate cookiePretzel Coated Chocolate Cookiesand set out to adapt it (I still want to make those cookies as is though, it seems like a great idea). It was super easy. My cookies look flatter than hers but they have a nice soft chewy texture that is just pretty darn good if I do say so myself.
Abuelita chocolate, I prefer Ibarra but Costco had a mega size container so...
I don’t know how familiar you all are with Mexican chocolate, but it is awesome. It is slightly spicy and cinnamony and it comes in big circles that you place in a saucepan with milk and you let it slowly cook on the stovetop till it melts and makes THE BEST hot chocolate ever! I always dip my Mexican cookies and Pan Dulce in it and yes, suck out the warm chocolate milk that gathers in the crevices before biting into what has now become a warm softened and chocolatey cookie or bread. It is like dipping a donut in regular milk or hot chocolate but ten times better (my husband would disagree but he is WRONG!). It is just magic food.
Ground up, with added sugar and cinnamon for topping.
So making a cookie that can taste like that was such a personal victory for me. Although, give me Pan Dulce and a mug of Abulita and I will pick that over anything anyday, mostly because of the whole sensory experience. Even just smelling these cookies though, it is like sniffing the chocolate milk as it is cooking, I couldn’t even believe it.
Right out of the oven!
My GeekyLink today is all about Fringe. I listen to theThe Fringe Podcast, if you are a fan, I highly recommend it. I am sorry, I have been watching Fringe since season one and never knew till listening to the podcast that the pictures, going into commercials, were a FRICKIN CODE! Here is the linkFringe Glyphsto decode it if you want or you can just listen and they will tell you what it is each week. Now I want to go back and decode all the stuff from previous seasons. I feel like such a moron! Also, they mentioned that there is going to be a Fringe/Spongebob Squarepants crossover coming in February. Yup, you read that right, Fringe and Spongebob Squarepants! No official pictures or anything yet, just anIMDbpage. IMDb can be wrong sometimes, O but I hope, I hope this is right.
adapted fromTales of an Overtime Cook
Ingredients
1 cup (2 sticks) butter
1 cup sugar
3/4 cup ground Mexican chocolate (like Abuelita or Ibarra), if you ground it up yourself, make sure you run it through a sieve to make sure you don’t get any bigger chunks but they do sell it in granules now (don’t use instant). I ground up two chocolate rounds.
2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1/2 cup cocoa powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
Topping
around 1/3 cup ground Mexican chocolate (I just used what I had left)
1/4 teaspoon cinnamon
2 teaspoons sugar
Method
In a small bowl, combine flour, cocoa powder, salt, cinnamon and baking soda. Stir to combine and set aside.
In the bowl of an electric mixer, combine the butter and sugar and beat until light and fluffy. Add the Mexican chocolate and mix until well combined. Add the vanilla and the eggs one at a time, mixing well to combine and scraping down the sides as needed. Slowly add the dry ingredients to the wet, mixing till well combined and again scraping the sides of the bowl as needed.
Drop about 1 tablespoon of dough onto your cookie sheets for each cookie (I used my cookie scoop). I managed to fit 13 on one sheet quite comfortably.
Bake at 350° for 13-14 minutes. Sprinkle topping on cookie as desired (or not). Allow to cool on cookie sheet for a few minutes before removing to a wire rack to cool completely.
