Hello, friends! I hope you all enjoyed a delicious Thanksgiving. We kept things slow and relaxed around here, which was exactly what we needed.
On Wednesday night The Professor dug out a late-70s/early-80s movie and insisted we all watch The Warriors—decidedly not the most kid-friendly choice for a 6- and 2-year-old. There are fight scenes, some unsettling costumes, and a bit of rough language. At one point I went into the bedroom to fetch a blanket and overheard the following from the living room:
“Oh, shit!” — from the movie.
“He said, Oh shit! Papa.” — from Hiro.
“Shhh. No, he didn’t. He didn’t say that. Shhh.” — from The Professor.
The rest of our weekend was laundry, leftovers, and trying to prevent the kids from wrecking the house—or each other. All the joy, none of the productivity. But it’s Monday now, everyone is back where they belong, and I’m ready to talk about Christmas cookies.
Each Monday in December I’ll share an edible gift idea: something packable, ship-friendly, and perfect for people who already have everything. These treats are great to send to friends, neighbors, or anyone you want to surprise with something homemade.
Today’s favorite is a riff on the classic chocolate chip cookie. It’s elevated with finely ground coffee, warm cinnamon, and giant chunks of bittersweet chocolate. These cookies are made with extra virgin coconut oil, so they’re dairy-free, and when stored in an airtight container they stay fresh at room temperature for up to a week—ideal for filling a holiday cookie tin.
Christmas is coming—let’s meet it with cookies.
Mega Mexican Chocolate Chip Cookies
30 Cookies
Mega Mexican Chocolate Chip Cookies packed with large chunks of bittersweet chocolate, warm cinnamon, a touch of coffee, and fragrant vanilla. Baked extra-large for serious cookie lovers.
Ingredients
- 2 cups white whole wheat flour
- 1 tablespoon finely ground coffee
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup extra virgin coconut oil
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 ounces chopped bittersweet chocolate (about 2 cups)
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ground coffee, baking soda, cinnamon, and salt to remove any lumps.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil with both sugars. Beat on low until incorporated, then increase to medium and beat until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating until each is incorporated, then mix in the vanilla. Add the flour mixture and beat on low until just combined. Fold in the chopped chocolate until evenly distributed.
- Scoop dough into generous 1/4-cup portions and place them at least 2 inches apart on the prepared baking sheets. Bake for about 12 minutes, until the edges are firm but the centers are still soft. Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool.
- Once cooled, store the cookies in an airtight container at room temperature for up to five days.
Nutrition Information:
Amount Per Serving:
Calories: 0Total Fat: 0g
Did you make this recipe?
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