Adobo Chocolate Chip Cookies
Adobo Chocolate Chip Cookies wake up a stale baking routine and push the boundaries of what it means to be a cookie!
Servings: 20
Equipment
- baking sheets
- parchment paper
Ingredients
- 1 cup unsalted butter
- 2 fresh bay leaves (or 4 dried bay leaves)
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 1 large egg plus 1 large egg yolk , at room temperature
- 1/4 cup soy sauce , I use Tamari.
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 10 ounces dark chocolate chips , or chopped chocolate
garnish
- 1 Tbsp pink peppercorns, Note pink peppercorns belong to the same botanical family as cashews and pistachios, so they can cause serious allergic reactions in people sensitive to tree nuts.
- flakey sea salt , I used Maldon
Instructions
- Melt the butter and bay leaves in a medium saucepan and allow it to gently bubble away until the milk solids in the butter start to turn brown. Stir often, and watch it carefully so it doesn't burn. This might take up to 10 minutes. Transfer the butter to a large mixing bowl, remove the bay leaves, and set aside to cool while you proceed with the recipe.
- Whisk the flour and baking soda in a small bowl and set aside.
- Blend the two sugars into the cooled butter, and be sure to work out any lumps in your brown sugar. Blend in the egg + yolk, soy sauce, vanilla and vinegar.
- Fold the flour mixture into the wet ingredients, and when the flour is almost incorporated add the chopped chocolate (or chips) and finish folding until no dry flour remains.
- Scrape down the sides of the bowl and cover tightly with plastic wrap. Chill for at least 30 minutes, or overnight. Note: if you leave the dough overnight you will need to leave it out on the counter for 30 minutes to an hour to allow it to soften to a scoop-able consistency the next day.
- Preheat the oven to 350F. Line your baking sheets with parchment paper.
- Lightly toast the peppercorns in a skillet over medium heat, keeping them moving almost constatnly until they become fragrant. Don't let them brown. Crush the peppercorns with the back of a large spoon.
- Use a 1/4 cup ice cream scoop to portion out balls of dough. I roll them in my palms and then place on the baking sheet, 3 inches apart. Top with the sea salt and crushed pink peppercorns. Note: Bake one sheet at a time, returning your cookie dough to the fridge while the cookies bake.
- Bake for 12 minutes or until the cookies are just barely beginning to turn golden around the edges. Right after you take the cookies out of the oven rap the pan sharply on a hard surface ~ this will deflate and flatten the slightly puffed cookies. Let them cool for a few minutes before transferring to a rack.
- Repeat the process until all the cookies are baked.
Notes
Lightly adapted from Mayumu: Filipino American Desserts Remixed by Abi Balingit (Harvest, 2023)
Nutrition
Calories: 288 kcal · Carbohydrates: 38 g · Protein: 3 g · Fat: 14 g · Saturated Fat: 10 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 3 g · Trans Fat: 0.4 g · Cholesterol: 34 mg · Sodium: 240 mg · Potassium: 133 mg · Fiber: 1 g · Sugar: 23 g · Vitamin A: 299 IU · Vitamin C: 0.2 mg · Calcium: 61 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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