Chef notes
The piloncillo lends caramel, butterscotch and smoky flavors to the cookies, while the salsa macha provides buttery, vanilla and toasted nut flavors — plus a spicy finish.
Special equipment: Stand mixer
Technique tip: To grate the piloncillo, use the large holes of a box grater and grate like it were a block of Parm. If the piloncillo is rock hard and dry, put it in the microwave for and cook for 10- to 15-second intervals until it gets soft. Just be careful: If you leave it in too long, it will melt, and melted sugar is super hot and dangerous.
Swap option: You can swap the piloncillo for dark brown sugar if need be.
Do ahead: The salsa can be made up to 2 weeks ahead. Store in an airtight container in the refrigerator and bring to room temperature before serving. The cookie dough can be made up to 5 days ahead; store in an airtight container and refrigerate, or portion into balls and freeze for up to 3 months.
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