La Rifa Chocolatería’s Exquisite Piloncillo Chocolate Chip Cookie Recipe


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Eleven years ago, La Rifa Chocolatería in Mexico City introduced a mouth-watering dark chocolate and cream tamal to its menu. This tamal, infused with rich flavors of caramel, butterscotch, and molasses, quickly became a top favorite among patrons. The tamal boasts a blend of carefully sourced local ingredients, including blue corn masa from Cal y Maíz, nata from Lácteos la Ordeña, and Mexican-grown cacao that is toasted and ground in-house.

One of the most outstanding elements of this delectable dish is the use of piloncillo, an unrefined whole-cane sugar. According to Mónica Lozano, a founding partner of La Rifa, the caramel notes in the piloncillo beautifully complement the chocolates’ acidity. The piloncillo used at La Rifa is sourced from sustainable sugar-cane farms in Mexico’s eastern region. This unique sugar is handcrafted without industrial processing, allowing the natural flavors of the sugar cane, such as grassy honeysuckle and anise, to shine through. The team at La Rifa prefers piloncillo over regular sugar for its exceptional taste.

Here is a delightful recipe inspired by La Rifa Chocolatería’s piloncillo-infused creations:

Recipe: Piloncillo Chocolate Chip Cookie
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup piloncillo, grated
  • 1/4 cup chocolate chips
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla extract

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