Chuckies with Mexican Chocolate
INGREDIENTS
- Cooking Time: 18 minutes
- Servings: 48 3" cookies
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup butter, at room temperature
- 1 cup firmly packed brown sugar (dark or light...whatever you have)
- 1 cup sugar
- 2 TB corn syrup
- 2 tsp vanilla extract
- 2 lg eggs
- 1 1/2 cups bittersweet chocolate chunks (or 6.2 oz of Mexican chocolate)
- 1 1/2 cups macadamia nuts, lightly toasted and chopped
- 2 cups coconut, lightly toasted
DIRECTIONS
- Preheat the oven to 350' F. Cover 2 cookie sheets with parchment paper (or grease them)
- To toast the nuts and coconut, spread on a cookie sheet and bake at 350' for about 10 minutes or more. Shake the pan part way through to ensure you get an even toast.
- In a large bowl, combine your flour, ground Mexican chocolate if that's the route you're taking, baking soda and salt
- In a large bowl, combine your flour, ground Mexican chocolate if that's the route you're taking, baking soda and salt
- Then add the flour mixture to the creamed butter mixture until just combined. In other words...don't over mix.
- Stir in the nuts and coconut and chocolate chunks (if that's the route you're going).
- Using a small ice cream scoop, or 2 tablespoons, scoop and drop the dough onto your prepared cookie sheets. Leave at least 2 inches...if not more (don't skimp on the space.....you will need it!!) and bake them for about 18 minutes or until the edges start to brown.
- Allow to cool for 10 minutes before removing from the cookie sheet
RECIPE BACKSTORY
I thought I had bittersweet chocolate at home so I didn't buy any. But I didn't. Therefore, instead of having chunks of chocolate in this amazing cookie, I had a Mexican chocolate flavored dough. Which was wonderful. But I still wanna bake these again the way they are intended in the cookbook. You see...I had just bought some Mexican Chocolate (had no idea what for at the time....but I figured these cookies would be a great way to put the chocolate to the text). Only I didn't know that the kind of Mexican chocolate I purchased is intended for hot chocolate and it is not that great to eat...as in chunks...in cookies. Apparently, the chocolate is a bit grainy. But this was the chocolate I had at home (I seriously did not want to go to the store again). Soooo, with a little help from my wonderful baking buddies....whom I can go to with all sorts of questions and someone will have an answer....I was informed that I could stick the Mexican chocolate in a food processor, grind it up and use it that way (Thank you Lee...you're the bestest!!!). Which I did. With delicious results.