Cinco de Mayo Chocolate Chunk Cookies

Cinco de Mayo (the 5th of May) commemorates the unlikely victory of the French by the Mexican army at the battle of Puebla in 1862.  It's Mexico's Independence Day similar to our 4th of July and is also celebrated in the United States as a symbol of heritage and pride.

We came to know this day well when we moved to California in the 80s and like our friends there, we found our way to our favorite Mexican restaurant to celebrate.  When we moved to New England in the 90s and I could no longer get fresh, homemade tortillas, I bought an iron and made my own.  I recreated enchiladas, burritos, tamales, and for dessert churros and sopapillas for our celebration. 

However, today I made up a cookie with an ingredient reminiscent of the chips and salsa that come before the meal.  One of my favorite Food Network shows is CHOPPED and I felt like this would be a great mystery ingredient to throw into the mix.  In the past, I've added crushed potato chips and pretzels to cookies, so why not tortilla chips?  It gave an interesting crunch with an undertone of corn to the cookie and adding chocolate chunks blended so well since cocoa beans were revered by Mayan and Aztec cultures in Central America, not only for food, but monetary value.

Cinco de Mayo Chocolate Chunk Cookies
1 1/2 cups + 2T (2 3/4 sticks) unsalted butter
1 1/4 cups light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 T Vanilla extract
1 cup crushed tortilla chips
2 1/2 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cardamon
1/2 tsp. Kosher salt
pinch of cayenne pepper
1 1/2 cups semi-sweet chocolate chunks
Preheat oven to 350F-degrees.  Line a baking sheet with parchment paper and set aside.

In a stand mixer, using the paddle attachment, cream the butter and sugars.  Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla and crushed tortilla chips.

In a separate bowl, mix the flour, baking soda, baking powder, salt, cardamon and cayenne.  Whisk the ingredients well, then, add to the batter.  Finally, fold in the chocolate chunks.

Use a 2 1/2-inch scoop to measure dough for cookies.  Bake in preheated oven for 12 minutes, turning the baking sheet half way through the time.

Let cool 5 minutes, then remove to a rack to cool completely.  Serve with a cold glass of milk, some hot chocolate, or be daring with your favorite Marguerita. Ole!