Taza makes delicious Mexican stone-ground chocolate and adds fresh, organic ingredients like almonds or chipotle chili. Stone-ground chocolate has a slightly gritty texture that many people (including yours truly) love, and Taza's flavor is sweet but never overpowering, so it's a favorite among local chefs and bakers who work it into their culinary creations.
Taza Chocolate is available from the Factory Store in Somerville and at specialty stores all over Boston (in fact, I even spotted some as far south as Palm Harbor, Florida over Thanksgiving weekend!). This recipe is republished by permission from Taza Chocolate.
Chocolate Cherry Almond Cookies (makes 24 large cookies)
- 2 1/4 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. butter, softened
- 3/4 c. granulated sugar
- 3/4 c. packed light brown sugar
- 1 1/2 tsp. Taza Chocolate Mexicano Extract
- 1 8 oz. can Taza Chocolate Covered Almonds
- 1 c. dried cherries
- Preheat oven to 375 degrees.
- Combine flour, baking soda, and salt in a small bowl.
- In a larger bowl, cream together the softened butter, both sugars, and Taza Chocolate Mexicano Extract until creamy. Incorporate eggs one at a time until well combined.
- Add flour mixture to wet ingredients, combining well after each addition.
- Stir in Taza Chocolate Covered Almonds and dried cherries.
- Drop *very* generous tablespoons of batter onto ungreased cookie sheet. Bake for 9-11 minutes.
- Allow to cool on baking sheet for a minute or two, and then cool on wire racks.
For more recipe inspiration, check out our Cookie Swap for a Cause Pinterest board or visit the Taza Recipe Library.
A huge thanks to Taza Chocolate for donating a gift box for our Cookie Swap for a Cause on December 15. Our goal is to swap 10,000 cookies, raising $10,000 for Cookies for Kids' Cancer. Pledge your cookies now.