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.

You’ll need:

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.

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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!

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Lastly, add the chocolate chips and put in the frig for a little bit to harden.

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Spoon out and bake.  Following is the detailed recipe. Enjoy!



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