Adobo Flavored Cookies? Yes, It's Possible!

Yes you read that right! This recipe will teach you how to make adobo cookies using almost all the ingredients of traditional adobo sans the garlic and meat. This should come as no surprise as more and more people have been using non-traditional ingredients when it comes to baking like miso caramel. This recipe calls for adding dried bay leaves while browning butter which gives off a floral aroma with every bite. We also use soy sauce and Knorr Liquid Seasoning for that tangy umami taste that adds depth to your traditional chocolate chip cookie.

We know it’s hard to imagine what a chocolate chip cookie inspired by adobo can taste like but trust us, it’s a beautiful symphony of flavors that’ll trick your senses but will leave you satisfied and wanting for more. Try this next time you’re looking to make something creative in the kitchen.

Tips

Most ovens have hotspots meaning some parts get hotter than others resulting in an uneven bake, sometimes even burnt cookies.. To make sure you get evenly baked adobo chocolate chip cookies, rotate your pans halfway through the baking time.

32 min.
16 People
Medium

Ingredients

1 cup unsalted butter
4 - 6 dried bay leaves
6 pcs whole garlic cloves
2 1/2 cups all purpose flour
1 tsp baking soda
1 cup dark brown sugar
3/4 cup white granulated sugar
1 pc large egg
1 pc egg yolk
1/4 cup Knorr Liquid Seasoning
1 tsp white vinegar
1/2 tbsp vanilla extract
1 - 1/2 cup semi-sweet chocolate chips or chunks

Cooking Method

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.

This recipe has been inspired by different viral adobo chocolate chip cookie recipes online, with few adaptations. We omit the use of pink peppercorns since they’re a bit harder to come by and are a bit pricey. The flavors of soy sauce, browned butter and bay leaf, as well as Knorr Liquid Seasoning all make for a well balanced cookie that in our opinion doesn’t need this extra garnish. Feel free to try adding toasted and crushed pink peppercorns for yourself. Simply add them to the portioned adobo cookies before baking to add a zingy taste to your cookies.