Cookies Gone Loco
Out of all the delicious espresso drinks I love, the Mexican Mocha stands supreme. From this deep love I dreamed up a new cookie: the Mexican Mocha Cookie.
2 sticks unsalted butter
1 disc Ibarra Mexican Chocolate
1 1/2 cups dark brown sugar
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons espresso powder
1 teaspoon cinnamon
1 bag of Milk Chocolate Chips
Brown the butter by heating in a pan over medium heat stirring until it foams and begins to turn brown. This process is easy but requires attention and patience. You will smell the butter fats getting delicious as the butter browns.
Place the disc of Mexican chocolate in a bowl and pour the hot browned butter over it. Stir until it is completely melted and incorporated. Now,the smell of the Mexican chocolate is mixing with the smell of the butter. You can still safely taste it.
Add the brown sugar and mix until fully incorporated.
Add the two eggs and mix vigorously until creamy. No more tasting until after baking.
Mix the flour, espresso powder, cinnamon, salt, and baking soda together and add to the dough a little at a time until fully incorporated and the dough no longer sticks to the side of the bowl. Add the chocolate chips and mix until fully incorporated. Cover dough and chill in the fridge for a couple hours.
Preheat the oven to 350 degrees. Cut a sheet of parchment paper to fit your baking pan. Take the chilled dough and form it into six plum sized balls and place them evenly in 3 rows of 2 on the paper lined pan. Bake for 8-12 minutes until the cookies start to get golden at the edges. Repeat until the dough is gone.