Over the weekend, we had another large winter storm. I’m always so tired of winter by this time of year. Sigh.
In any case, snow storms make me want hot chocolate. And as far as hot chocolates go, this is one of my favorites. Mexican hot chocolate. It’s like regular hot chocolate, but with attitude. And spice. I was first introduced to it by my friend Elizabeth at the Minneapolis Farmer’s Market. And since there’s not much reason to go to the farmer’s market in the dead of winter, I had to make my own.
This is my very own recipe for chocolate chip cookies. It is formulated for maximum chewiness, which is highly desirable in a cookie, in my book. You’ll notice some… well… unusual ingredients for a cookie, but I promise it works.
I have had many a chocolate chip cookie that is incredibly tasty the day it was baked, but through a lot of trial and error, fiddling and… whatever else a person might do to get things just right… I finally developed a recipe for a cookie that maintains its soft, chewy texture for 3-4 days when stored in an airtight container.
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