One bite of these and you’ll know..
Makes about 18 1 1/2-inch cookies
3 oz unsalted cultured butter, melted
3 oz papelón (rapadura)
1 oz piloncillo oscuro (dark, unrefined Mexican sugar), shaved
1 1/2 oz raw cacao beans, skinned and ground
1/2 teaspoon ground canella (wild cinnamon)
5 oz unsweetened dark chocolate chips
1 1/2 teaspoons pure vanilla bean paste
1 pastured egg (at room temperature)
6 oz unbleached organic all-purpose flour
2 oz sprouted organic wheat flour (adds structure and a slight nutty taste)
1/2 teaspoon plus 1 pinch aluminum-free baking soda
1/2 teaspoon fine sea salt
Slowly melt the butter in the top of a double boiler. Remove from heat, stir in the papelón and let stand 10 minutes to dissolve and cool. With an electric mixer, whip the butter and papelón together until a smooth, butterscotch-color paste is formed. Add the vanilla bean paste and egg and stir to combine.
Mix together the piloncillo, ground cacao, canella, flour, baking soda and salt. Add the flour mixture to the butter mixture a little at a time until combined (the resulting dough will be thinner than regular chocolate chip cookie dough). Cover and chill until firm, about 1 hour.
Pinch off silver dollar-sized pieces of dough (there is no need to roll or flatten the cookies) and place on a parchment paper-lined baking sheet. Bake in a 350 degree oven until slightly dark around the edges and light golden brown on top, about 10-11 minutes.
These cookies are of course best when only minutes from the oven, but may be kept up to 2 days in an airtight container.