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Adobo Chocolate Chip Cookies
Ingredients
1 cup
unsalted butter
2
fresh bay leaves
2 1/4 cups
all-purpose flour
1 teaspoon
baking soda
1 cup
dark brown sugar
3/4 cup
granulated sugar
1
large egg
1
large egg yolk
1/4 cup
soy sauce
2 teaspoons
vanilla extract
1 teaspoon
apple cider vinegar
10 ounces
dark chocolate
1 tablespoon
pink peppercorns
For sprinkling
flaky sea salt
Instructions
1
Cook over medium-low until butter melts and solids brown.
2
Pour brown butter into a bowl, discard leaves, cool for 10 minutes.
3
Mix flour and baking soda in another bowl.
4
Add sugars to butter; mix until combined.
5
Mix in egg, egg yolk, soy sauce, vanilla, and vinegar.
6
Fold in flour mixture, then stir in chocolate.
7
Chill dough for at least 30 minutes or overnight.
8
Preheat oven to 350°F. Line baking sheets.
9
Toast pink peppercorns in a skillet for fragrance.
10
Scoop cookie dough into balls; space 2 inches apart on sheets.
11
Sprinkle with pink pepper and sea salt.
12
Bake for 10-12 minutes; drop sheets to create ripples.
13
Cool on wire racks before serving.
Notes
Nutrition Facts
(per serving)
Calories:
303 calories
Servings:
About 20 cookies
Carbohydrates:
37 g
Fat:
16 g
Fiber:
2 g
Protein:
4 g
Sugar:
22 g
Meal Effort
Preparation:
5 minutes
Cook:
2 hours
Total:
2 hours 5 minutes