have you ever had a craving for something and you did not know what–then the ah ha moment,
chocolate chip cookies–really good, chunky but sort of soft and melt in your mouth chocolate
cookies are always better when slightly warmed or freshly baked–they are an awesome comfort food, just like a nice piece of pie
here is a recipe i just saw that made my mouth water–i also recently had Mexican hot chocolate to accompany my dinner (enchiladas) and it was great, it was not overpowering in sweetness
try it out and let me know what you think–i have not tried as yet but will soon (i have a birthday coming up)
Mexican Chocolate-Chip Cookies
Recipe adapted from Michael Voltaggio, Ink.sack, Los Angeles
Yield: 20 to 25 cookies
2 cups all-purpose flour
½ tablespoon kosher salt
¼ teaspoon baking powder
1½ sticks unsalted butter, at room temperature
1¼ cups light brown sugar
¾ cup semisweet chocolate, chopped
¾ cup Mexican chocolate, chopped
1. Preheat the oven to 350°. In a medium bowl, whisk together the flour, salt and baking powder. Set aside. In a standing mixer, mix the butter and sugar together until well incorporated. Add the eggs and mix until incorporated, scraping down the mixture from the sides of the bowl.
2. Add the flour mixture and blend until a dough forms. Gently mix in the semisweet and Mexican chocolates.
3. Using an ice cream scoop, form 1½-tablespoon-size balls of dough and place them on a sheet pan; leave about 1 inch between cookies. Place the pan in the oven and bake until browned on the edges and set in the center, about 10 to 12 minutes. Remove the cookies from the oven. After 5 minutes, transfer the cookies to a cooling rack. Repeat with the remaining dough until all the cookies are made. Serve warm or at room temperature.
Let me know how it goes.