Hello good people, today we celebrate the wonderful chocolate chip. Yes, it is National Chocolate Chip Day! As if we needed an excuse to indulge? In honor of the day, I am going to share with you my super delicious recipe for chocolate chip cookies with a Mexican twist. I do not brag on my skills in the kitchen very often, but I can say without a doubt that I make some amazing chocolate chip cookies. Just ask my husband, he's normally the cook in our home, but practically gets down on his knees and begs for my chocolate chip cookies.
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Now, I'm not going to pretend that I came up with this recipe all on my own. I did not, I found this recipe on the back of the bag of Guittard Super Cookie Chocolate Chips and then I added a couple of things to it. If at all possible, I HIGHLY recommend that you use the Guittard Super Cookie Chocolate Chips because they melt in a way that marbles the cookie, but they are hard to come by, so if you can't find them, feel free to substitute whatever chocolate chips you like.
What I do differently than the original recipe is that I add cinnamon to the cookies to give it that Mexican chocolate kind of flavor that I grew up with and also, right before baking them, I sprinkle the top of each cookie with coarse sea salt. The sea salt really enhances the sweetness of the cookie and brings it to the next level of YUM! You have to try it.
Spectacular Chocolate Chip Cookies with a Mexican Twist
Ingredients
1 cup all-purpose flour, unsifted, plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup butter, softened
6 tablespoons granulated sugar
6 tablespoons light brown sugar, packed
1 egg, large
1/2 teaspoon vanilla
2 cups semi-sweet chocolate chips (Guittard Super Cookie Chips, 10 oz. package)
Coarse sea salt (for sprinkling)
Directions
Preheat oven to 375°F.
In a small bowl, combine flour, baking soda, cinnamon and salt.
In a large bowl, cream butter, granulated sugar and brown sugar until light.
Beat in egg and vanilla until smooth.
Stir in chocolate chips.
Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper, spacing about 2-inches apart.
Sprinkle the top of each cookie with coarse sea salt. Don't go crazy, just a little sprinkle on each.
Bake 8-10 minutes or until golden brown.
Image via Thinkstock
