Piloncillo Chocolate Chip Cookies Recipe (2024)

Diamond is actually much lighter so the recipe is correct. When I first started using Diamond by weight, it looks like crazy amount of salt but the lightness gives much better distribution especially for baking recipes.

Any place that has a significant Latino community will carry this in regular grocery stores. Goya makes a version that’s sold in my local grocery chain. It says both panela and piloncillo on it.

FYI, I was met with bafflement at my local Latin grocer (in the DC area) when I asked for piloncillo. Here there are more Central Americans than Mexicans, and they call it panela. Like most things, you can also buy it online.

I just made these, and there’s got to be something off about the proportions of flour to sugar and butter. I followed the recipe to the letter, and even after chilling the cookies spread out to millimeter-thin pools that had no substance and had to be scraped off the parchment. 237 grams of sugar, 113 grams of butter, and only 211 grams of flour? I’m a very experienced home baker and I’ve never had a disaster like this with a NYT recipe. Also, SO MUCH EFFORT to grate all that piloncillo agh.

And… my bad. I doubled everything in the recipe except the flour… oops! Will try making it again because it seems awesome.

Ah yes, prep time 5 minutes, cook time 50 minutes, total time one hour. Recipes from the event horizon.

Seeing this recipe makes me happy I love 10 miles from the border. I’ll be heading to our Food City, which caterers to south of the border cuisine, to pick up some piloncillo first thing tomorrow.

Grating solid piloncillo is a lot of work potentially hazardous to your knuckles. Buy the granulated form instead.

If people are having trouble grating piloncillo, you can microwave it for 30 seconds and you will be able to grate or chop it much more easily. Also, don’t worry about whether you are getting piloncillo in the traditional cone shape or panela, which is typically sold as a flatter disc, only the shape is different.

I love making chocolate chip cookies - for the smell, the tradition, and the smiles on my kids faces. But I usually don't eat any. Last night, these cookies were my dinner. I can't imagine making them any other way. I was able to find a Goya cone of panela at Target which grated easily.

Stop & Shop (NY) carries panela... in the Goya section of international foods.

For those of you asking about using your food processor, Rick says to not use your machine because the piloncillo will dull the blade or grating disk and those parts are expensive to replace. He suggests using a cheap metal box grater. I also tried crushing the piloncillo by hammering it with a meat mallet. It works, but makes a big mess!

Could I use the grater disk on my food processor for this?

Microwaving piloncillo briefly makes it easier to grate or chop.

Rick Martínez original chocolate chip cookie?After reading the article about these cookies- it actually made me want to try the original recipe mentioned by the author,Is that recipe somewhere on the site?Thank you.

Made exactly as directed. Came together pretty quick but not certain I would call best. A little too sweet - definite caramel undertones.

These were easy and pretty tasty, although my piloncilllo grated very finely even on the coarse grater and I didn’t get the toffee like bits that were described. I’d try again and maybe chop it instead to have more texture variation.

These are well worth the time needed to grate the sugar cone. I followed the recipe as closely as possible. They were delicious and dissapeared quickly!! Quite different from Toll House style.

Great directions. Watch which sugar you buy. I tried 2: one was a concrete cone and the other grated perfectly. Mine were a little crunchy. I baked for 8 min, then turned for 8 more. They were overbaked, no soft centers. Will lower temperature next time, and will add nuts.

Just made my first batch today exactly as written, but left out the sprinkling of flaked salt. This is an excellent cookie. I compared it to Toll House and it a is much more sophisticated cookie. It has multiple layers of flavor that do not disappoint, I used the grater blade on my food processor to grate the piloncillo. I used Trader Joe’s 72% chocolate bars for the chunks. This is now my go-to cookie!

These are tasty, with a good texture, but not really anything unusual. They taste like good, basic chocolate chip cookies. I think you could get the same results using plain old dark brown sugar. Funny note about the instructions: Step 1 says to preheat the oven. Step 3 says to refrigerate the dough "for 30 minutes or up to 5 days." That is quite a waste of energy! (I see this in many recipes.) Good cookies but I don't think I would make them again.

How about putting a grater disc in your food processor and making short work of the grating process?

Absolutely delicious, but came out more “cakey” than the photo. Followed the recipe exactly, so not sure where it went off the rails

I followed this recipe exactly. I don’t know what happened, but the dough was more like sand, making the balls almost impossible. And they did not spread out as they baked. I really don’t know what I did wrong.