Soy Sauce Infused
Chocolate Chip Cookies
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Ingredients
- 1 cup bittersweet dark chocolate (chips, chunks, or chopped)
- 1 cup unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (165 grams) brown sugar
- 1 teaspoon vanilla extract
- (Optional) 1/2 teaspoon almond extract
- 2 tablespoons Liv Cook Eat Finishing Soy (Dark)
- 2 large eggs
- 2 1/2 (300 grams) cups all purpose flour
- 1 1/2 teaspoons baking soda
Ready in | 30 minutes (prep), 10 minutes bakingYield | 15-20 cookies
Preparation
Suggestions for best results with more complex flavors and textures:
Preparation
- Preheat oven to 375F and line baking sheet with parchment paper
- Lightly mix together the flour and baking soda with a whisk
- In a separate bowl cream together the butter, granulated sugar, brown sugar, vanilla extract, soy sauce, and (optional) almond extract
- Add in the eggs to the wet mixture and cream together one at a time
- Incorporate 1/3 of the dry mix into the wet at a time and fold together. With the last third of the dry mix, add in the chocolate. Tip: Careful not to mix too much or you’ll overwork the gluten!
- Use a medium cookie scoop or roll around 2 tablespoons of cookie dough into balls and place on a lined baking sheet, generously spread apart
- Bake at 375F for 8-10 minutes
Suggestions for best results with more complex flavors and textures:
- Chop bars of baking chocolate into chunks
- The varying sizes of the chocolate chunks and flakes incorporated into the cookie make every bite unique
- Brown the butter ahead of time! Melt the butter in a small pot until it turns a deep amber color. Stir and scrape the bottom/sides constantly to incorporate the milk solids. Let cool and solidify to room temp
- The browned butter makes for a nuttier, more complex flavor profile
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