These Mexican Chocolate Chocolate Chip Cookies are the perfect blend of sweet and spicy. You'll love the crispy edges and chewy centers.
Preheat oven to 375 degrees. Line baking sheet with parchment paper, set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon together. Set aside.
In a bowl, attached to a stand mixer, with a paddle attachment, cream the butter and sugar together for 2 minutes. Add the egg and vanilla. Slowly add the dry ingredients in, with the mixer on low, a little at a time.
Fold in the chocolate chips and chopped Mexican chocolate. This dough is super sticky, just dust your hands in flour, and form 1 1/2 inch balls of dough. Lay on the prepared baking sheets, about 2 inches apart. Bake for 12 to 15 minutes, until the edges are golden brown. (these cookies spread, so make sure you allow the 2 inches between them) Allow to cool on the baking sheets for 5 minutes, before removing to cooling racks to cool completely.