I wanted to incorporate flavors from my childhood growing up in Mexico City into my mother's chocolate chip cookie recipe. But I also wanted to add ingredients I've discovered more recently like the deliciously elegant and sensuous mesquite flour, coconut palm sugar, and the very versatile (and nutritious) chia.
Although hard to find (but easy to order online), mesquite powder (or flour) is one of the most amazing spices. Worth to try it!
I specifically use canela, or Mexican cinnamon, that is a different variety of the commonly used Saigon cinnamon. Canela is milder, fruitier and sweeter. I ground 2 canela sticks in my coffee grinder, and the smell drove me crazy with impatience. I couldn't wait to eat the first cookie! —Alexandra zohn