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Adobo Chocolate Chip Cookies
By Genevieve Ko · cooking.nytimes.com
Makes 20 cookies
1 hr 50 min + chill
Umami-spiked chocolate chip cookies with brown butter, soy sauce, and crushed pink peppercorns for savory depth.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine 2–3 baking sheets with silicone mats or parchment paper | ||||||||
| 228 g unsalted butter | Brown butter & bay, cool 10 min | Bake 350°F / 175°C, 10–12 min, drop sheet | ||||||
| 2 fresh bay leaves or 4 dried bay leaves | ||||||||
| 306 g all-purpose flour | Mix flour & baking soda | Fold in flour mixture until no streaks | Stir in chocolate | Chill dough 30 min or overnight | Scoop dough into balls, chill remainder | Sprinkle peppercorns & salt on dough balls | ||
| 1 teaspoon baking soda | ||||||||
| 1 packed cup / 220 g dark brown sugar | Combine sugars into cooled butter | Beat in egg, yolk, soy, vanilla & vinegar | ||||||
| 150 g granulated sugar | ||||||||
| 1 large egg plus 1 large egg yolk, at room temperature | ||||||||
| 66 g soy sauce | ||||||||
| 2 teaspoons vanilla extract | ||||||||
| 1 teaspoon apple cider vinegar | ||||||||
| 290 g dark chocolate, coarsely chopped | ||||||||
| 1 tablespoon pink peppercorns | Toast peppercorns 2–3 min, crush | |||||||
| Flaky sea salt, for sprinkling | ||||||||
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