Piloncillo Chocolate Chip Cookies
Ingredients
- 6 oz170 grams piloncillo
- ⅓ c67 grams granulated sugar
- ½ c113 grams unsalted butter
melted, 1 stick
- ½ tspkosher salt or ¼ teaspoon coarse kosher salt
such as diamond crystal
- 1 largeegg
- 2 tsppure vanilla extract or vanilla paste
- 1 ⅝ c211 grams all-purpose flour
- ½ tspbaking soda
- 1heaping cup/170 grams bittersweet chocolate chips or chunks
preferably 72 percent cacao or higher
- flaky sea salt or kosher salt
Directions
- 1
Grate piloncillo using the large holes of a box grater. The grated piloncillo won’t look or feel like dark brown sugar; it will more closely resemble grated hard cheese and will have crumbly, irregular shapes with some larger split pea-size pieces. (The larger pieces will taste like and have the texture of broken bits of toffee inside the baked cookie.)
- 2
Whisk grated piloncillo, granulated sugar, butter and kosher salt in a large bowl until evenly mixed. Vigorously whisk in egg and vanilla until mixture lightens in color and becomes almost ribbony but with undissolved pieces of piloncillo, about 1 minute. This step is very important and will give your cookie a shiny top, like a brownie, that will crisp as it bakes.
- 3
Add flour and baking soda and, using a wooden spoon or rubber spatula, mix until dough comes together and no floury bits remain, about 30 seconds. Stir in chocolate until evenly distributed. Dough will be soft and may be warmer than room temperature. Refrigerate for 30 minutes (or up to 5 days; see Tip) to enhance flavor and allow the dough to firm up. Meanwhile, if baking right away, with racks in the upper and lower thirds, heat oven to 350 degrees.
- 4
Portion out balls of dough (about 2 generous tablespoons each) and space about 2 inches apart on 2 parchment-lined baking sheets. (You can also form dough into table tennis-size balls with your hands.) Do not flatten; cookies will spread as they bake. Sprinkle each ball with flaky or kosher salt.
- 5
Bake cookies, 2 sheets at a time, switching the pans halfway through, until edges are brown and firm but centers are still soft, 16 to 18 minutes. Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely.
Piloncillo Chocolate Chip Cookies
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About this Recipe
Tired of the same old chocolate chip cookies? Get ready to experience a whole new depth of flavor with these Piloncillo Chocolate Chip Cookies, where unrefined whole-cane sugar takes center stage.
The true magic of these cookies lies in piloncillo, an unrefined whole-cane sugar that infuses each bite with rich notes of caramel, butterscotch, and molasses. This special ingredient beautifully complements the bittersweet chocolate, delivering a complex flavor profile reminiscent of browned butter without the extra step, making the effort of grating it well worth your time.
You'll discover a cookie that is anything but ordinary. Expect a deep, complex sweetness from the piloncillo, which marries perfectly with the intense notes of bittersweet chocolate. Every bite offers a rich interplay of caramel, butterscotch, and a hint of molasses, creating a truly memorable dessert experience. These cookies are a delightful departure from traditional recipes, offering a nuanced flavor that will impress.
While the recipe highlights bittersweet chocolate chips, you can easily use bittersweet chocolate chunks for a varied texture in each bite, especially those with 72 percent cacao or higher. For an extra layer of complexity and visual appeal, consider a sprinkle of flaky sea salt on top of the cookie dough before baking.
These unique cookies are perfect for sharing at gatherings or enjoying as a special treat with your afternoon coffee. Serve them alongside a glass of milk or a strong cup of coffee to complement their rich flavors.