A recent post by Crystal of Poco-cocoa reminded me of the huge stash of Mexican chocolate languishing in my pantry. How could I have neglected it for so long?? And what should I use it for.
First, the beverage. Steaming frothy cup of mexican chocolate with a dash of Kahlua (just a dash, I swear).
Then I decided to play with my favourite Chocolate Chip recipe and create Mexican Chocolate cookies. These were very good and I am starting to regret making them (or at least making so many of them ;D)
Mexican Chocolate Chunk Cookies
3/4 cup (170g) unsalted butter -- softened
1 cup (227g) brown sugar
1/4 cup granulated sugar
2 tsp Kahlua (or vanilla, if you like)
2 cups all purpose flour
1 tbsp cornstarch
1 tsp baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
10 ounces (285g) mexican chocolate (like Ibarra)-- cut into chunks
1.Preheat oven to 350 F (175C).
2.Cream together butter and sugars until smooth. Add egg and Kahlua and blend in.
3.Stir in flour, cornstarch, baking soda and salt.
Stir in chocolate chunks and pecans.
4.Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
5.Let cool slightly and enjoy.
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