Dark Chocolate Chicharron Cookies

 From 'Eat Mexico' by Lesley Tellez
Chicharron Cookies This recipe is a real sweet and savoury mix. These cookies mix the fluffy and salty chicharrons with rich dark chocolate to make a dense and buttery cookie with a satisfying crunch.

  • 275g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 2 medium eggs
  • 150g caster sugar
  • 165g light soft brown sugar
  • 225g unsalted butter, melted and cooled to room temperature
  • 1 tsp vanilla extract
  • 200g dark chocolate (at least 70% cocoa solids), chopped into 5mm chunks
  • 115g chicharron, crumbled
  1. Whisk together the flour, bicarbonate of soda, and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and both sugars for about 3 minutes, until light and fluffy and doubled in volume.
  3. Reduce the speed and mix in the butter and vanilla extract until well combined.
  4. Using a wooden spoon or rubber spatula, stir in the dry mixture into the wet mixture until just combined.
  5. Gently stir in the chicharron and chocolate, being careful not to over-mix.
  6. Cover the dough with clingfilm and refrigerate until firm, at least 2 hours but ideally overnight.
  7. When ready to bake, preheat the oven to 180°C. Drop the cookies by mounded tablespoonfuls onto an ungreased baking tray, spacing them 5cm apart. Bake for 10-12 minutes or until the edges just start to brown and the middles are soft.
  8. Leave the cookies to cool on the baking tray for 1 minute, then remove to a wire rack to cool completely.