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Chicken adobo stewed in soy sauce and vinegar was always the dinner my parents cooked for us when they needed to fix up a quick but delicious meal. For my signature chocolate chip cookie recipe, I wanted to incorporate all of adobo’s nuanced and comforting flavors. I am a big fan of incorporating savory into my desserts, and this recipe is no exception.
Miso chocolate chip cookies have been everywhere lately, and I thought that soy sauce acts as an excellent alternative source of salt. For an acid to help with activating the baking soda, apple cider vinegar is mixed into the dough. To add a hint of herbal flavor, I steep a couple bay leaves in the butter while it’s browning.
Last but not least, toasted pink peppercorns adorn the cookies. When you take a bite with some of the chopped dark chocolate, the peppercorns help accentuate the fruitier, more floral notes of the chocolate while adding a hint of spice.
As a kid, I’d wince every time I took a bite of a whole black peppercorn while eating adobo. For these cookies, I opted for pink peppercorns specifically since they’re milder and less harsh on the tongue.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
