These rustic, crumbly cookies are an ode to the traditional corn-based Mexican drink, champurrado. Their satisfyingly gritty, slightly chewy texture makes them great for dipping in hot chocolate, or crumbling over ice cream.
Makes 2 dozen cookies
1 1/2 cups all purpose flour
1/2 cup fine cornmeal
Pinch of salt
1 1/2 sticks butter
1 bar (3 oz.) Taza Dominican 60% Dark Stone Ground Chocolate bar, chopped
1 egg, beaten
1/2 teaspoon vanilla extract
1. Adjust oven rack to middle position and preheat to 350 degrees. Line two baking sheets with foil and set aside.
2. In a large bowl whisk together flour, cornmeal, and salt. In a small saucepan combine butter and chocolate and place over low heat until melted. Stir to combine, then remove from heat and let cool. Combine cooled chocolate mixture with beaten egg and vanilla extract, then mix into flour mixture. Using a wooden spoon, mix gently until all ingredients are evenly incorporated.
3. Drop heaping tablespoons of dough 1 1/2 inches apart on the cookie sheets, then bake the cookies for 14 minutes. Remove from baking sheets and allow to cool on a wire rack.