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Chicharrón Chocolate Chip Cookies

A stack of chicharron chocolate chip cookies on a blue plate on a wire rack with a couple more cookies on the rack.
These chicharrón chocolate chip cookies are soft, chewy, homemade chocolate chip cookies made with—believe it or not—pork rinds. And they're magnificent beyond words.
Lesley Téllez

Prep 15 mins
Cook 15 mins
Total 45 mins
Dessert
American
36 cookies
149 kcal

Ingredients 

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 sticks (8 oz) unsalted butter melted and cooled to room temperature
  • 1 teaspoon vanilla extract
  • 7 ounces dark chocolate (at least 70%) chopped into 1/4-inch chunks
  • 1 cup crumbled chicharrón* (aka pork rinds)

Directions 

  • In a smallish bowl, whisk together the flour, baking soda, and salt.
  • With a standing mixer on medium-high speed, beat together the eggs, granulated sugar, and light brown sugar until light and fluffy and about double in volume, about 3 minutes. Lower the speed, dump in the butter and vanilla, and beat until well combined.
  • Stop the stand mixer and, using a wooden spoon or rubber spatula, stir the flour mixture into the butter mixture just until combined. Gently stir in the chocolate and chicharrón. Be careful not to overmix the dough.
  • Cover the dough with plastic wrap and stash it in the fridge until it's firm, at least 2 hours and, ideally, overnight. The cookies taste best if you chill the dough overnight—the resting time allows the dough to develop more flavor.
  • When you're ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Drop the cookies by mounded tablespoonfuls onto the parchment paper, spacing the dough blobs about 2 inches apart. Bake for 10 to 12 minutes, or until the edges just start to brown and the middles are still soft.
  • Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. They’ll keep for 4 days in an airtight container.

Notes

What kind of chicharrón should I buy?

You can find fresh homemade chicharrón at most Mexican markets. If you're given the choice between airy, thin pork rinds and thick, meaty pork rinds that are ever so slightly curled at the edges, opt for the former. The purpose of putting pork rinds in these cookies is just to amp up the flavor, with a smoky and salty oomph. Having said that, the commercial brands of chicharrón will also work just fine in this recipe. (Lesley Téllez prefers Baken-Ets brand, which you'll find at most grocery stores.) The easiest way to crumble chicharrón, simply toss them in a resealable plastic bag and bang on it with a rolling pin or a cast-iron skillet.