Mexican Chocolate Chip Cookies

I still remember the first time I tasted a Cafe Mocha with Mexican chocolate. It was at  El Diablo Coffee Company -- the only Latin style coffee house in Seattle. Up until that point, I had only drank the typical Hershey brand chocolate which is the default chocolate used by most coffee shops around town. Even the more boutique cafes that I frequent use higher end chocolate but the plain chocolate taste doesn't compare. At El Diablo the hint of cinnamon mixed with the subtle taste of cocoa was an ensemble of flavors that certainly was new to my mouth and I enjoyed it straight away.

When I discovered that I had a Mexican Chocolate Chip Cookie recipe in one of my cookie books, my taste buds immediately went back to El Diablo and I just knew that this was the cookie for me. I had my doubts at first because I wasn't sure how well it would be received by my girls. Most kids like to stick to the basic flavor of chocolate but once we all took a taste test, each of us taking a small piece from one cookie, we all smiled with satisfaction. The cinnamon wasn't as strong as I thought it would be but yet it was clearly noticeable on the palate. I like this cookie very much.

Mexican Chocolate Chip Cookies

Recipe from: Mom's Big Book of Cookies by Lauren Chattman

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

6 tbsps unsweetened cocoa powder

1 tsp ground cinnamon

2 sticks unsalted butter, melted and cooled slightly

1 cup firmly packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 cups semi-sweet chocolate chips

1. Preheat over to 375

2. Combine the flour, baking soda, salt, cocoa powder, and cinnamon in a medium-size mixing bowl.

3. Cream the cooled melted butter and sugars together in a large mixing bowl with a wooden spoon or use an electric mixer with paddle. Add eggs and vanilla extract and beat  until smooth. Stir in the flour mixture until just incorporated. Stir in the chocolate chips. Place the bowl in the refrigerator for 10 minutes {or up to 6 hours} to let the dough firm up.

4. Drop the dough by heaping spoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. {I always use a non-stick pad}.

5. Bake cookies until golden around the edges but still soft on top, 9 to 11 minutes {a minute or two longer for frozen dough}. Let the cookies stand on the baking sheet for 5 minutes, then remove and place on wire rack to cool completely.

Cookies will keep at room temperature in an airtight container for 2 to 3 days.