The Chicano Eats chocolate chip cookie from Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts (page 102) by Esteban Castillo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chocolate chips for chocolate chunks.

  • Kinhawaii on July 25, 2023

    Nice but I miss nuts, others enjoyed it though. I had lots of chips but if I made these again I would definitely use cut chocolate chunks & stick some on the outside before baking as suggested. Mine took longer to bake after I refrigerated them for 2 days & looked too raw just cooking them for 8-9 minutes. I wasn’t sure whether I could use the chocolate that is sold for drinks at the market, as the chocolate that is grated into the dough, but found some Taza chocolate with cinnamon & so used that. It was easy to grate but I ended up using the food processor.

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