mexican hot chocolate chip cookies

In challenge on December 16, 2009 at 2:17 pm

as a great lover of chocolate and cinnamon, the idea of that combination in a cookie certainly grabbed my attention.

i’ve also been reading about the new trend in chocolate chip cookie making, which is to chill your dough for hours and hours and hours before baking it.

so let’s kill two birds with one stone, shall we?

i started with this recipe.

beat 1 cup of unsalted butter with 1 cup of light brown sugar until fluffy. according to a baking expert i know, “until fluffy” means on high for three minutes. that seems long, but go with it.

slow the mixer and add 2 eggs – one at a time – and a teaspoon of vanilla, beating until well combined. (don’t forget it’s more responsible to crack each egg into a smaller bowl, not into the dough directly, in case you get a bad egg or bits of shell.)

sift in 2 cups flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1 teaspoon of salt, and 1/4 teaspoon of cayenne pepper. if you are very brave, add a little more. but not too much!

once the dry ingredients are just combined, stir in your chocolate.

the recipe called for 12 ounces and specifies good chocolate chunks. well, i ended up using only about 10 ounces – which i thought was plenty (and that’s saying a lot coming from me…). in total, about 4 ounces of chocolate chips and 8 ounces of dark chocolate bars chopped.

i love putting chopped chocolate in cookies instead of chips. since it comes out all different sizes, it spreads throughout the cookie better.

do i even need to encourage you to take a taste? i didn’t think so.

next, the recipe says to wrap the dough in plastic and chill it for “1 hour to 1 day.” well, that’s a big difference, so we decided to test whether time in the fridge significantly affects final cookie product.

here’s the 1-hour dough ready for its baking. (preheat oven to 350 degrees)

it’s important to note that while you bake traditional (unchilled) chocolate chip cookies for 8-10 minutes, when you’re starting with 1-hour chilled dough, baking time extends to about 12 minutes.

oh my gosh! so. incredibly. tasty.

we chilled the rest of the dough for about 17 hours, and for this batch, the baking time stretched to 14 minutes.

in my humble opinion, there wasn’t so much of a difference between the two cookies that i would wait an extra 16 hours.

but no matter what, i am definitely making mexican hot chocolate chip cookies again just as soon as i can.

  1. yesssss chilling the dough for 90 days makes the moistest most delectable cccs in the universe. true story.

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