In Honduras, tustacas show up at the table for large family gatherings (especially around holidays), but they are still most often eaten as an afternoon snack, dunked—even soaked—in the mild, sweetened, locally-sourced black coffee. Though I love this classic combination, I set out to create a unique version of the treat that incorporates one of my favorite ingredients: chocolate. Cacao has pre-Columbian roots in Honduras, of course, and I can hardly ignore chocolate’s long association with Valentine’s Day. Here, I added cocoa powder to the dough, then topped the cookie with semi-sweet chocolate and a sprinkling of flaky sea salt. Rather than coffee, I like to pair tustacas with another distinctly Honduran classic: horchata, the refreshing rice drink that’s infused with cinnamon and sugar, and is occasionally enriched with milk, omnipresent throughout Latin America. A bit of cocoa powder in the rice-soaking liquid creates a faintly chocolatey infusion that complements the chocolate in the cookies. This drink, served ice cold, goes perfectly with the crisp little sweets—the tustacas of my childhood—that I still love so much.