Wednesday, November 09, 2005

Mexican Chocolate

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

Servings 24

3/4 cup (170g) unsalted butter -- softened
1 cup (227g) brown sugar
1/4 cup granulated sugar
1 egg
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.

Tagged with


Little Mama said...

I am going to have to give those cookies a try. They look wonderful. I made some cookies on Sunday and I have not eaten a real meal since ;). If only it was really true that broken cookies had no calories.

Unknown said...

HAh, I know, I would be so happy ( and I would be breaking a lot of cookies)

Joe said...

I need to find me some Mexican Chocolate now!

boo_licious said...

Wow! I wish we had Mexican chocolate here. it looks great.

Farmgirl and I are joint hosting WCB this weekend - a special get well edition for Clare and Kiri. Hope Aggie will join us and please bring something to cheer them up with.

Unknown said...

Joe, I would love to hear if you actually try this.
Boo, I'll be there! And so will Aggie.

Nic said...

These cookies sound amazing, Linda. I love using my Ibarra chocolate in things. Yum!