Make these chocolate cookies to impress your loved ones.
For my signature chocolate chip cookie recipe, I wanted to incorporate all of adobos nuanced and comforting flavors.
I am a big fan of incorporating savory into my desserts, and this recipe is no exception.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
For an acid to help with activating the baking soda, apple cider vinegar is mixed into the dough.
Last but not least, toasted pink peppercorns adorn the cookies.
For these cookies, I opted for pink peppercorns specifically since theyre milder and less harsh on the tongue.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
Adobo Chocolate Chip Cookies
FromMayumu: Filipino American Dessertsby Abi Balingit.
Copyright 2023 by Abigail Balingit.
Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
Pour the brown butter into a large bowl and discard the bay leaves.
Set aside until cool enough to touch, about 10 minutes.
Add both sugars to the brown butter and whisk by hand until well combined.
Mix in the egg, egg yolk, soy sauce, apple cider vinegar, and vanilla.
Gently whisk the flour mixture into the butter mixture until no flour streaks remain.
With a rubber spatula, fold in the chocolate.
Ideally, youd want to let it rest overnight to allow more time for the flavors to meld.
After an overnight rest, the cookies have an intense caramel flavor once baked.
Position a rack in the middle of the oven and preheat the oven to 350F.
Line two baking sheets with silicone mats.
Using a 3-tablespoon cookie scoop, portion the dough into balls.
Place the bowl of remaining cookie dough back in the fridge until the first sheet is done baking.
Grind the peppercorns with a mortar and pestle until theyre coarsely crushed.
Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown.
Transfer the baking sheet to a wire rack to cool completely.
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