Dark Chocolate Chicharrón Cookies
Makes: 32 cookies
  • 21/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • ¾ cup sugar
  • ¾ cup packed light brown sugar
  • ½ cup (2 sticks) unsalted butter, melted and cooled to room temperature
  • 1 teaspoon vanilla extract
  • 7 ounces dark chocolate (at least
  • 70% cacao), chopped into
  • ¼-inch chunks
  • 1 cup crumbled chicharrón (pork cracklings)
  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. In the bowl of a standing mixer, beat together the eggs and both sugars until light and fluffy and doubled in volume, about 3 minutes. Lower the speed, and mix in the butter and vanilla until well combined.
  3. Using a wooden spoon or rubber spatula, stir the dry mixture into the wet until just combined. Gently stir in the chocolate and chicharrón, being careful not to over-mix.
  4. Cover the dough with plastic wrap and let sit in the refrigerator until firm, at least hours, or ideally overnight.
  5. When ready to bake, preheat the oven to 350°F. Drop the cookies by mounded tablespoonfuls onto an ungreased baking sheet, spacing them about 2 inches apart. Cook for 10 to 12 minutes, or until the edges just start to brown and the middles are still soft.
  6. Let cool on the baking sheet for 1 minute, then remove to a wire rack to cool completely.
Recipe by Bakepedia at https://www.bakepedia.com/dark-chocolate-chicharron-cookies/