Adobo Chocolate Chip Cookies Recipe

Prep time: 15 minutes
Bake time: 15 minutes
Total time: about 30 minutes

Yield: approx. 20 cookies

Ingredients:

• 1 cup / 228 grams unsalted butter, softened
• 1 packed cup (or 220 grams) dark brown sugar
• ¾ cup (or 150 grams) granulated sugar
• 1 large egg plus 1 large egg yolk, at room temperature
• ¼ cup (or 70 grams) Fila Manila Adobo Sauce 
• 2 teaspoons vanilla extract
• 2¼ cups (or 300 grams) all-purpose flour
• 1 teaspoon baking soda
• 10 ounces (or 290 grams) dark chocolate chips
• 1 tablespoon pink peppercorns (optional)
• Flaky sea salt, for sprinkling

Instructions:

Step 1

In a medium bowl, mix softened butter, brown sugar, white sugar until well combined. Mix in the egg, egg yolk, Fila Manila Adobo Sauce, and vanilla extract. 

Gently mix in the flour and baking soda until no floury streaks remain. Stir in the chocolate until evenly distributed.

Cover the bowl with plastic wrap or a lid and chill the dough in the fridge for at least 30 minutes to allow more time for the flavors to meld. 

Step 2 (Optional but worth it!)

In a small skillet, toast the pink peppercorns on low heat until they start to smell fragrant, 2 to 3 minutes. Coarsely crush the peppercorns with a mortar and pestle or by pressing with a heavy skillet on a cutting board.

Step 3 

Heat oven to 350 degrees. Line 2 to 3 baking sheets with silicone mats or parchment paper.

Using a 3-tablespoon cookie scoop, portion the dough into balls. Place about 6 balls on a prepared sheet, making sure to leave at least 2 inches of space between the balls. 

Sprinkle some of the crushed pink peppercorns and flaky sea salt on top of the dough balls before popping the baking sheet into the oven.

Bake for 10 to 12 minutes, until the edges of the cookies are golden brown. Set the baking sheet on a wire rack to cool completely. Eat and enjoy! 

Featured Product:
Fila Manila Adobo Sauce & Marinade

 Video