Equipment
Ingredients
Wet Ingredients & Sugars
- 170 g unsalted butter, melted and slightly cooled
- 200 g piloncillo, grated or finely chopped
- 50 g granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 10 ml vanilla extract
Dry Ingredients
- 280 g all-purpose flour
- 4 g baking soda
- 5 g kosher salt
Mix-ins & Finish
- 220 g bittersweet chocolate chips, 70 percent cacao or higher
- 2 g flaky sea salt
Nutrition (per serving)
Method
Using a box grater or a food processor, grate or pulverize the solid piloncillo cone until you have 200g of fine shards and dust. Discard any extremely hard, ungrateable chunks.
In a large mixing bowl, vigorously whisk the melted butter, grated piloncillo, and granulated sugar until well combined. The piloncillo may not dissolve completely at this stage.
Whisk in the whole egg, egg yolk, and vanilla extract. Continue to whisk for about 1 minute until the mixture falls from the whisk in smooth, glossy ribbons.
Sprinkle the all-purpose flour, baking soda, and kosher salt over the wet mixture. Fold gently with a silicone spatula until just a few streaks of dry flour remain.
Add the bittersweet chocolate chips to the bowl and fold them into the dough until evenly distributed. Do not overmix.
Cover the bowl tightly and chill the dough in the refrigerator for at least 1 hour. This crucial step allows the flour to hydrate and gives the piloncillo time to dissolve into the dough, deepening the caramel notes.
Preheat the oven to 175 C (350 F). Line two baking sheets with parchment paper.
Portion the chilled dough into 50g balls using a cookie scoop. Place them on the prepared baking sheets, spacing them about 5cm apart to allow for spreading.
Bake the cookies for 11 to 13 minutes. They are ready when the edges are golden brown but the centers remain slightly soft and puffed.
Remove the baking sheets from the oven and immediately sprinkle the warm cookies with flaky sea salt. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Chef's Notes
- Grating piloncillo by hand can be a labor of love. For a faster approach, carefully break the cone into large chunks with a heavy knife, then process it in a high-powered food processor until it resembles coarse sand.
- Allowing the dough to rest in the refrigerator is non-negotiable for this recipe. It not only hydrates the starches but provides essential time for the coarse piloncillo to melt into the dough matrix, creating a unified caramel flavor profile.
- If you prefer an even darker, nuttier profile, brown the butter in a saucepan instead of simply melting it in the microwave. Just ensure you let the browned butter cool to room temperature before incorporating it with the sugars.
- The addition of a single egg yolk adds necessary fat and emulsifiers. This perfectly balances the slightly drying effect of the unrefined cane sugar, keeping the cookie center delightfully chewy and dense.
Storage
Refrigerator: 1 week — Unbaked dough can be stored in an airtight container.
Freezer: 3 months — Portioned dough balls freeze beautifully. Bake directly from frozen, adding 2 to 3 minutes to the baking time.
