When I think of Mexican cuisine, I think of all the ingredients that bring its unique flavors to life. From freshly made tortillas to savory salsas, Mexican food is full of deliciousness and culture. But one of my favorite Mexican dishes is the classic Mexican Chocolate Chip Cookie.
My family has been making this recipe for generations, and it has been a favorite of mine since I was a child. The combination of semi-sweet chocolate chips, cinnamon and a pinch of sea salt makes these cookies truly indulgent and irresistible. The cookies are also incredibly easy to make and can be ready in just a few minutes.
Whether you’re looking for a snack or a dessert to end your meal, these Mexican Chocolate Chip Cookies are sure to be a hit. So grab your ingredients, preheat the oven, and let’s get baking!
- You can use dark chocolate chips instead of semi-sweet chocolate chips for a richer flavor.
- If you want a chewier cookie, replace 1/4 cup of the flour with 1/4 cup of cocoa powder.
- You can also add 1/2 cup of raisins for a sweeter cookie.
- For a more festive cookie, add 1/2 cup of crushed candy canes.
Indulgent Mexican Chocolate Chip Cookies
- mixing bowl, whisk, spatula, baking sheet, parchment paper
- 1 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
- 0.5 cup (1 stick) unsalted butter, melted and cooled
- 0.75 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups semi-sweet chocolate chips
- 0.5 cup chopped walnuts (optional)
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar until combined. Whisk in the egg and vanilla extract.
- Stir in the dry ingredients until just combined. Fold in the chocolate chips and walnuts, if using.
- Drop the cookie dough by the tablespoonful onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.