¡Buen provecho!

To warm us up on these fall days we decided to try out a Mexican chocolate drink Champurrado which is thickened with corn flour, the same flour used to make corn tortillas. And lets add some freshly baked cocoa cookies ;-)

Champurrado

The ingredients:

• 1 chocolate bar
• 1 liter water
• sugar to taste
• 4 tbsp corn flour
• 1 cinnamon stick

Bring water to boil and add cinnamon and chocolate bar. Stir constantly until chocolate dissolves. In a separate glass or bowl, dissolve corn flour in about 1/2 cup of water. Make sure it is a smooth mixture. Add to the chocolate. Add sugar to taste, bring back to a boil while stirring constantly until it thickens. You might add milk to give it a creamier texture.

Cocoa Cookies

• 1 3/4 cup flour
• 1/2 cup good quality unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115 g) butter
• 1 1/4 cup sugar, plus another 1/2 cup sugar
• 2 tsp vanilla

Sift together the flour, cocoa, baking soda and salt in a bowl.

Melt the butter in a medium to large saucepan over medium low heat and cool slightly. Add the 1 1/4 cup sugar and stir until smooth. Whisk in the eggs one at a time until well blended. Stir in vanilla. Stir the soft butter mixture into the flour/cocoa mixture until just combined. Wrap the dough in plastic wrap and refrigerate until firm - around two hours.

Line cookie sheets with parchment. Shape dough into even sized balls. Place the 1/2 cup sugar in a bowl. Roll dough balls in the sugar then place on the cookie sheets around an inch and half apart. Bake for 12 minutes at 350 F (176 C). Remove from oven and let cool on a wire rack.

¡Buen provecho!