Filipino Chocolate Chunk Cookie Recipe is made with a brand of Filipino baking chocolate. Move over Valrhona – there is a new chocolate in town!
I know first recipe for 2021 are cookies. Because really, who is eating a salad right now?! I know I am not. It’s still rough out there and we want comfort in every form. So here you go. Some cookies to get us through hopefully the last few rough months.
Just before the new year I discovered that I could order baking chocolate from Auro. One of the best chocolate makers in the world that happens to be in the Philippines. These are different from Tableya, as with tableya when you bake it, it is still keeps it’s shape. With these, you get nice pools of chocolate. Just what you need.
2 1/4 Cup AP Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
(Mix together in a bowl)
1 Cup Unsalted Butter
1 Cup Packed Brown Sugar
1/2 Cup Superfine Sugar
(Cream Together in a bowl)
2 Teaspoons Vanilla Extract
Mix. Then add in the flour mixture.
Next add in the good stuff!
2 Cups Dark Baking Chocolate
Mix until everything is incorporated in to the dough. Leave to rest overnight. The next day…
Pre-Heat oven to 350F and scoop on to a cookie sheet. Cook 6 at a time with at least 2 inches space between the cookies. Top each dough scoop with 1 chocolate coin.
Bake for 12-15 minutes until golden brown.
Cool on wire rack.
Of course we could not have a recipe here without a little bit of flare. Once the cookies are cooling I sprinkled them with some adobo-ish salt dust. This is what you need for that.
2 Dried Bay Leaves
1/2 Teaspoon Pepper Corns
1 Tablespoon Coarse Sea Salt
Put it all in a mortar and pestle and grind until you get a fine powder.
Sprinkle on top each of the cookies, or one at a time if you just want to keep a few plain.
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In a bowl mix together the flour, salt and baking powder. Mix well.
In a separate bowl mix together sugars and butter until creamy.
Add the eggs and vanilla. Mix until creamy
Mix in the flour into the butter and egg mixture slowly just until the flour has been incorporated. Don't over mix.
Add in the 2 cups of chocolate and mix again. Leave to rest in the same bowl overnight.
Put the bay leaves, salt and pepper corns a mortar and pestle and grind until you get a fine powder.
Pre-Heat oven to 350F and the dough scoop on to a cookie sheet using an ice cream scoop.
Bake 6 cookies at a time with at least 2 inches space between the cookies. Top each dough scoop with 1 chocolate coin.
Cool on wire rack and top with the Adobo-ish finishing salt.
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