Adobo Flavored Cookies? Yes, It's Possible! 

Brown the butter and add the garlic and dried bay leaves in a heavy bottomed pan over medium low heat. Stir frequently until the butter melts, foams, and turns into a golden brown color. This will take around 7 minutes so make sure to watch the pot as it can easily go from browned butter to burnt butter. Once done, pour the browned butter into a bowl and discard the bay leaves. Set aside until cool to the touch.

While brown butter is cooling, mix the dry ingredients together in a separate bowl.

Once brown butter has cooled, add the dark brown sugar and white sugar into the bowl. Mix vigorously until well combined.

Add the eggs, Knorr Liquid Seasoning, vinegar, and vanilla extract into the bowl and mix.

Add the flour mixture into the wet ingredients and gently fold in until there are no more streaks of flour.

Fold in the chocolate to distribute evenly.

Grab an ice cream scooper and portion your cookie dough into round balls. Arrange in a tray and cover tightly with cling wrap.

Chill for 4 hours up to 24 hours to help the flavors develop and the dough harden.

Once ready to bake, preheat your oven to 180°C and line your baking sheets with parchment paper.

Place your dough balls on the baking tray, 2 inches apart and bake the cookies for 10-12 minutes.

Once done, set your baking sheets on a cooling rack and allow adobo cookies to cool slightly.

Transfer to a cooling rack to cool completely.

Repeat the process with your remaining adobo cookie dough.

Serve with a tall glass of milk or coffee and enjoy your delicious adobo chocolate chip cookies.