Tingly Sichuan pepper Adobo Chocolate Chip Cookies – 50Hertz Tingly Foods

Name: Tingly Sichuan pepper Adobo Chocolate Chip Cookies – 50Hertz Tingly Foods
Ingredients: 1 cup/ 228 grams unsalted butter; 2 fresh bay leaves or 4 dried bay leaves; 2¼ cups/ 306 grams all-purpose flour; 1 teaspoon baking soda; 1 packed cup/ 220 grams dark brown sugar; ¾ cup/ 150 grams granulated sugar; 1 large egg plus 1 large egg yolk, at room temperature; ¼ cup/ 66 grams soy sauce; 2 teaspoons vanilla extract; 1 teaspoon Wu Yin Taiwanese Black Vinegar (or apple cider vinegar); 10 ounces/ 290 grams dark chocolate, coarsely chopped; ¾ tablespoon black peppercorn and ¼ 50Hertz dried red Sichuan pepper (or 1 tablespoon pink peppercorns); Flaky sea salt, for sprinkling

50hertzfoods.com

Tingly Sichuan pepper Adobo Chocolate Chip cookie. A tingly twist to Abi Balingit's Adobo Chocolate Chip cookies (found in her debut cookbook "Mayumu,") these c

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Ingredients

1 cup/ 228 grams unsalted butter
2 fresh bay leaves or 4 dried bay leaves
2¼ cups/ 306 grams all-purpose flour
1 teaspoon baking soda
1 packed cup/ 220 grams dark brown sugar
¾ cup/ 150 grams granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
¼ cup/ 66 grams soy sauce
2 teaspoons vanilla extract
1 teaspoon Wu Yin Taiwanese Black Vinegar (or apple cider vinegar)
10 ounces/ 290 grams dark chocolate, coarsely chopped
¾ tablespoon black peppercorn and ¼ 50Hertz dried red Sichuan pepper (or 1 tablespoon pink peppercorns)
Flaky sea salt, for sprinkling

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Tingly Sichuan pepper Adobo Chocolate Chip Cookies – 50Hertz Tingly Foods

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