Don't confuse dark Mexican chocolate with the disks of drinking chocolate. The dark chocolate is rich and has fruity and floral flavors that, along with the cinnamon, are big parts of the Oaxacan profile. The mezcal gives the cookie a bit of a smoky edge, but you won't taste the alcohol.
Make Ahead: The dough needs to be wrapped and refrigerated for at least 1 hour and up to 2 weeks; it can be frozen for up to 1 month. The baked cookies can be stored in an airtight container at room temperature for up to 5 days or wrapped and frozen for up to 1 month.
Servings: 40 cookies
- 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
- 8 ounces light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons mezcal, preferably Del Maguey Vida brand
- 2 1/2 cups flour
- 13 tablespoons cocoa powder
- 1 tablespoon baking soda
- 1/4 teaspoon ground Mexican cinnamon
- 10 1/2 ounces 66 percent cacao dark chocolate (preferably Mexican)
- 1 large egg, beaten
- Sea salt, for sprinkling
Combine the butter, the sugars, salt and mezcal in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed to form a creamy mixture. Sift together the flour, cocoa powder, baking soda and cinnamon into a medium bowl and stir to combine. Chop the chocolate into pebble-size pieces.
Use a flexible spatula to fold the flour mixture into the butter mixture, then fold in the chopped chocolate until well combined.
Divide the dough into two logs about 20 inches long. Wrap in wax paper and refrigerate for at least 1 hour. At this point, the dough can be refrigerated for up to 2 weeks; or it can be wrapped in plastic wrap and frozen for up to 1 month.
When ready to bake, position oven racks in the upper and lower thirds of the oven and preheat to 325 degrees. Grease two baking sheets with nonstick cooking oil spray.
Cut the dough into 1-inch-thick slices and transfer them to the prepared baking sheets, spacing them about 2 inches apart. Bake for 7 minutes, then rotate the baking sheets top to bottom and front to back and bake for 7 minutes. Remove the baking sheets from the oven and brush the tops of the cookies with the beaten egg, then sprinkle a little sea salt on each cookie. Return the cookies to the oven and bake for 2 minutes. Let the cookies rest on the baking sheets for 3 minutes, then transfer them to wire racks and cool completely before storing in airtight containers.
Adapted from Jose Andres's Oyamel restaurant in Penn Quarter.
Tested by Jim Webster .
E-mail questions to the Food Section at firstname.lastname@example.org.