My family keeps asking me to make these Mexican Chocolate Chip Cookies. They are, by far, the best chocolate chip cookies i have ever had. The key for me always comes down to the ingredients used. For these babies, it’s the Vietnamese Cinnamon and the Demerara Sugar. Demerara sugar is from the first press of sugar cane with a rich molasses flavor. You just can’t compare it to the standard brown sugar. Try it. It will make a believer out of you too!
My recipe is adapted from the Mexican Chocolate Chip Cookies at epicurious, but mine is way better! LOL.
1 cup (2 sticks) unsalted butter, room temperature
1 cup demerara sugar
2 large eggs
1 teaspoon mexican vanilla extract (avail from King Arthur Flour)
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground vietnamese cinnamon (avail from King Arthur Flour)
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 12-ounce package semisweet chocolate chips
First cream the butter with the demerara sugar.
Beat in the eggs and add the dry ingredients. My little helper helps the process go more quickly. Ok, it takes a little longer, but it makes for great bonding!
Lastly, add the chocolate chips and put in the frig for a little bit to harden.
Spoon out and bake. Following is the detailed recipe. Enjoy!
Mexican Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup demerara sugar
- 2 large eggs
- 1 teaspoon mexican vanilla extract (avail from King Arthur Flour)
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground vietnamese cinnamon (avail from King Arthur Flour)
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 12-ounce package semisweet chocolate chips
Using an electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Sift next 6 ingredients over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.
Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool.