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 mins
Cook Time15 minutes mins
Resting Time1 day d
Total Time1 day d 30 minutes mins
Course: Dessert, Snack
Cuisine: American, Filipino
Servings: 24 Cookies
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
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.
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.