Imagine biting into a classic chocolate chip cookie and experiencing a sudden explosion of unexpected flavor that transforms the ordinary into extraordinary. These Adobo Chocolate Chip Cookies are not just another dessert - they're a culinary adventure that will challenge everything you thought you knew about traditional cookies. By ingeniously blending the warm, smoky notes of adobo seasoning with rich, melty chocolate chips, this recipe promises a taste experience that will leave your taste buds dancing and your guests utterly impressed.
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup white granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 tsp adobo seasoning
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and adobo seasoning until well combined. Set aside.
- In a large mixing bowl, use an electric mixer to cream the room temperature butter, white granulated sugar, and brown sugar together until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra flavor depth, consider toasting the adobo seasoning lightly in a dry pan before adding to the flour mixture.
- Allow cookies to cool completely to let the flavors meld and texture set perfectly.
- Store in an airtight container to maintain freshness and prevent them from drying out.
- For a more intense adobo flavor, you can slightly increase the seasoning, but start conservatively.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
