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5 from 2 votes

Chocolate Chunk Cookie Recipe with Filipino Chocolate

Filipino Chocolate Chunk Cookie Recipe is made with a brand of Filipino baking chocolate.  Move over Valrhona – there is a new chocolate in town!
Prep Time15 minutes
Cook Time15 minutes
Resting Time1 day
Total Time1 day 30 minutes
Course: Dessert, Snack
Cuisine: American, Filipino
Servings: 24 Cookies
Author: Rezel Kealoha

Ingredients

Cookies

  • 2 ¼ Cup AP Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 Cup Unsalted Butter
  • 1 Cup Packed Brown Sugar
  • ½ Cup Superfine Sugar
  • 2 Eggs
  • 2 Teaspoons Vanilla Extract
  • 2 Cups Dark Baking Chocolate
  • 24 Extra Chocolate Coins for Topping

Adobo-ish Salt

  • 2 Dried Bay Leaves
  • ½ Teaspoon Pepper Corns
  • 1 Tablespoon Coarse Sea Salt

Instructions

Make the Cookie Dough

  • 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.

Make the Adobo-ish Salt

  • Put the bay leaves, salt and pepper corns a mortar and pestle and grind until you get a fine powder.

Bake The Cookies

  • 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.
  • Bake for 12-15 minutes until golden brown.
    Cool on wire rack and top with the Adobo-ish finishing salt.