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.
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.