Mexican Chocolate Chunk Cookies

This week marks my kiddies' second week of Summer vacation and to celebrate I baked them a batch of my Mexican Chocolate Chunk cookies that kiddies of all ages love.

These cookies are special for two reasons.  One, is that I use Mexican Chocolate tablets in place of baking chocolate or chocolate chips.  This adds just a hint of cinnamon to the cookies.  The other reason that makes these cookies so special is that I use another traditional Mexican ingredient...Piloncillo.  It's what gives these cookies their unique flavor.

Piloncillo is unrefined sugar that is shaped into cones.  Piloncillo has a distinct molasses flavor and can be grated or melted to use in a number of recipes as a delicious substitute for brown sugar or molasses.  But please note that Piloncillo can be very hard.  Grating can take quite a while, but it's well worth the effort.  An easier way to grate piloncillo is to carefully and finely chop it with a large kitchen knife.  Don't worry if some pieces are bigger than others.  They'll melt once they're in the oven. 

I like my chocolate chip cookies with chopped pecans, but my kiddies aren't too nuts about them.  With or without nuts, these are absolutely delicious.  

Mexican Chocolate Chunk Cookies

Ingredients:

• 2-1/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cups butter (at room temperature)
• 3/4 cup grated piloncillo (packed)
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla 
• 3 tablets Mexican chocolate, cut in small chunks (I use Abuelita or Ibarra)
• 1 cups coarsely chopped pecans (optional)

Directions:
Preheat oven to about 375F.  In a medium bowl, combine the flour, baking soda and salt; set aside.

 In a large mixing bowl, cream the butter, sugar and grated piloncillo until well combined. 

 Add eggs, one at a time, scraping sides of bowl after each addition.

Farm-fresh eggs really intensify the color of the cookie dough! :P

 Add vanilla.  Set electric mixer aside.

 Stir in flour with a wooden or metal spoon until well combined.

Stir in Mexican chocolate chunks and pecans, if desired.

Drop dough by rounded tablespoonfuls onto ungreased baking sheet.

Bake at 375F for 8 to 10 minutes.  Remove from oven and let the cookies cool on the baking sheet for 1 minute.  Transfer to heat proof plate.

Serve with a glass of ice cold milk.  Enjoy!!! 

*Note: Someone is using a new camera!  (On loan indefinitely from my most awesome brother-in-law.  Muchisimas gracias, Gerry!)