Last year, I was invited to a cookie party. This meant that I had to take several dozen cookies and the recipe to the party with me, and I walked away with a bunch of recipes and samples from the array of cookies the other guests brought. It’s a fun concept.
Since I’m not a big baker, though, I had to do some research:
- What kind of cookie would I make?
- Would it be decorated for the holidays?
- Should it contain typical festive ingredients?
- Should it be pressed into seasonal shapes, such as a reindeer or wreath?
No — I’m not that kind of a baker.
So I scoured the Internet for a recipe that looked manageable, yummy and interesting. I found it at Kitchenelly.
The creator of these Mexican Chocolate Chip Cookies con Café, Kelly McCune, introduced me to the recipe’s star ingredient: Mexican chocolate. And oh, did I fall in love with that chocolate.
According to the Food Network, Mexican chocolate differs from “regular” chocolate in that it contains almonds, vanilla and cinnamon. That cinnamon spice is, in my opinion, what makes it stand apart from the rest. It gives the chocolate a warmth that soothes the soul. Mexican chocolate is also a bit more grainy than the smoother, waxier chocolate most Americans are used to. The Food Network recommends substituting 1 ounce of semisweet chocolate, ½ teaspoon of ground cinnamon and 1 drop of almond extract if you don’t have any traditional Mexican chocolate on hand.

A tablet of Ibarra Mexican chocolate (photo: http://www.flickr.com/photos/thedelicious/4132757772/in/photostream/)
One of the most popular brands of Mexican chocolate is Ibarra. Nestlé Abuelita, Carlos V, Chocolate Don Gustavo, Ricolino and Duvalin also make Mexican chocolate. The chocolate is available in tablet, bar or powder form. Some local grocery stores carry the Ibarra and Nestle brands; otherwise, check out any of the Hispanic markets, such as Tapatias on South Seneca, Super Del Centro on North Broadway or Carnicería Ana on North Arkansas.
Back to this amazing cookie for a minute. Kitchenelly decided that just a Mexican chocolate cookie wasn’t insanely good enough, so she decided to add some ground coffee into the mix — literally. And let me be the first to say: It’s flipping amazing. Give that recipe a try; you won’t be anywhere near disappointed.
BTW, I don’t feel it’s right to take the same cookies to the same cookie party two years in a row no matter how tantalizing they are, so I had to find another memorable recipe. And you know what? I did.
But that’s for another post.
Happy trails!
SAK