A Latin twist on an American classic!
The key ingredient in Mexican Cinnamon Chocolate Chunk Cookies is Ibarra Chocolate. Ibarra is a slightly coarse Mexican chocolate bar with the added flavor of cinnamon. The slightly spicy and sweet combination is wonderfully warming.
Step 1: Cover a baking sheet with parchment paper and set aside.
Step 2: In a medium mixing bowl, combine the flour, baking soda, and cinnamon, and set aside.
Step 3: In a slightly larger mixing bowl, cream the butter with the sugars. When the butter and sugar are well blended, add the molasses, vanilla, and cream. Mix in the egg until well incorporated. Add the flour mixture to the batter and combine, mixing only until it's well incorporated. Then fold in the grated and chopped Ibarra chocolate.
Step 4: Use your hands or a tiny ice-cream scoop (about 1 1/4 inch) to drop dollops of dough on the parchment covered baking sheets, very close together. Cover with plastic wrap and refrigerate for at least 1 hour.
Step 5: Preheat the oven to 375 degrees, and cover another baking sheet with parchment paper.
Step 6: When you remove your cookie dough balls from the refrigerator they should be firm. Place about 12 on the other parchment covered baking sheet and bake in the preheated oven for approximately 12 to 15 minutes. They should only be very slightly golden around the edges and will still appear a bit raw in the center. Leave them for about two minutes on the baking sheet and then transfer to a cooling rack and cool to room temperature. Continue until all of the cookies are baked. (Keep the dough balls in the refrigerator until the moment you're ready to bake them.)
Ibarra Mexican chocolate can often be found in major supermarkets. If you don't see it in your area, you can purchase Ibarra Mexican chocolate here.