About the Recipe
Filipinos are no stranger to sweet and salty combos but I bet you’ve never had adobo like this before.
To make it, I browned my butter with a whole garlic clove in it to get the garlic flavour.
Everything else follows my standard chocolate chunk cookie recipe but in addition to adding my vanilla extract, I also added a tablespoon of soy sauce, half a tablespoon of apple cider vinegar.
When everything is all done, it comes out to be a cookie that is salty, sweet, and has a little kick thanks to the pepper on top and in the dough. It’s almost like a red velvet cookie except more intense and it has pepper in it.
Ingredients
250 g medium brown sugar
155 g all-purpose flour
115 g browned butter
1 clove of garlic, crushed
0.5 tsp baking soda
1 egg
1 Tbsp vanilla extract
1 Tbsp soy sauce
0.5 Tbsp apple cider vinegar
50 g milk chocolate, chopped
100 g 70% dark chocolate, chopped
Preparation
Brown butter on low-medium heat with one clove of garlic, crushed. Make sure that the garlic is not browned too much.
Whisk together cooled browned butter and sugar until smooth.
Thoroughly whisk in one egg until it is lighter in colour, add the vanilla extract, apple cider vinegar and soy sauce and whisk.
Fold in the dry ingredients.
Fold in the chocolate chunks (be careful not the overmix!)
Roll into a log with saran wrap and let rest in the fridge overnight.
Cut the dough into 30g pieces and place on a tray lined with parchment paper.
Bake at 350F for 10-12 minutes, just until the middle is still soft but the edges are browned.
Let cool for at least 10 minutes before enjoying!