Dark Chocolate Chicharrón Cookies

Chocolate Chip cookies are a family favorite throughout the world. This recipe, from Lesley Téllez's new cookbook Eat Mexico: Recipes from Mexico City's Streets, Markets, and Fondas, incorporates salty chicharrónes for a pleasantly surprising Latin twist your whole family will love. Make a batch of Dark Chocolate Chicharrón Cookies and delight in the sweet, salty, and savory flavors that burst through each and every bite.

* Reprinted with permission from Eat Mexico by Lesley Téllez. © 2015 Kyle Books. All rights reserved. 

* Photo by Penny de los Santos


Ingredients
2 1/4
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
salt
2
large eggs
3/4
cup
sugar
3/4
cup
packed light brown sugar
1/2
cup
unsalted butter, melted and cooled to room temperature
1
teaspoon
vanilla extract
7
ounces
dark chocolate, chopped into 1/4 inch chunks
1
cup
chicharrón, crumbled
Directions
In medium bowl, whisk together flour, baking soda, and salt. Set aside.
In bowl of stand mixer, beat together eggs and both sugars until light and fluffy and doubled in volume, about 3 minutes. Lower speed and mix in butter and vanilla until well combined.
Using wooden spoon or rubber spatula, stir dry mixture into wet until just combined. Gently stir in chocolate and chicharrón, being careful not to over-mix. Cover dough with plastic wrap and keep in refrigerator until firm, at least 2 hours.
When ready to bake, preheat oven to 350°F. Drop cookies by mounded tablespoonfuls onto ungreased baking sheet, spacing them 2 inches apart. Cook 10 to 12 minutes, or until edges start to brown but middles remain soft.
Let cool on baking sheet 1 minute then remove to wire rack to cool completely.

The base number of servings for this recipe is 32
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