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Recipe
Peruvian-Inspired Chocolate Chip Cookie Recipe
Choco-Chip Alfajores: A Peruvian Twist on a Classic American Treat
4.9 out of 5
In the vibrant culinary landscape of Peruvian cuisine, we have taken the beloved American chocolate chip cookie and infused it with Peruvian flavors. This recipe combines the comforting familiarity of a chocolate chip cookie with the unique essence of Peruvian ingredients, resulting in a delightful fusion of cultures.
Metadata
Preparation time
Preparation time: 15 minutes
Cooking time
Cooking time: 10-12 minutes
Total time
Total time: 25-27 minutes
Yields
This recipe makes approximately 24 cookies
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Egg-free
Allergens
Wheat (gluten), Dairy (butter), Eggs
Not suitable for
Gluten-free, Dairy-free, Vegan, Paleo, Keto
Ingredients
While the original American chocolate chip cookie is typically made with all-purpose flour, white sugar, and vanilla extract, our Peruvian-inspired version incorporates ingredients commonly found in Peruvian cuisine. We have replaced some of the all-purpose flour with quinoa flour, added a touch of lucuma powder for a subtle caramel-like flavor, and used panela sugar instead of white sugar. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1/2 cup (60g) quinoa flour 1/2 cup (60g) quinoa flour
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1/2 cup (100g) unsalted butter, softened 1/2 cup (100g) unsalted butter, softened
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1/2 cup (100g) panela sugar 1/2 cup (100g) panela sugar
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1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
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1 teaspoon lucuma powder 1 teaspoon lucuma powder
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1/2 teaspoon baking soda 1/2 teaspoon baking soda
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1/4 teaspoon salt 1/4 teaspoon salt
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1 large egg 1 large egg
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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1 cup (180g) dark chocolate chips 1 cup (180g) dark chocolate chips
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1/2 cup (60g) chopped pecans (optional) 1/2 cup (60g) chopped pecans (optional)
Nutrition
- Calories: 150 kcal / 628 KJ
- Fat: 8g (4g saturated)
- Carbohydrates: 18g (10g sugars)
- Protein: 2g
- Fiber: 1g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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2.In a mixing bowl, cream together the softened butter, panela sugar, and brown sugar until light and fluffy.
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3.Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined.
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4.In a separate bowl, whisk together the all-purpose flour, quinoa flour, lucuma powder, baking soda, and salt.
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5.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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6.Fold in the dark chocolate chips and chopped pecans (if using).
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7.Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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8.Bake for 10-12 minutes, or until the edges are golden brown.
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9.Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Treat your ingredients with care...
- Quinoa flour — Ensure that the quinoa flour is finely ground for a smoother texture in the cookies.
- Lucuma powder — Use a high-quality lucuma powder to achieve the best flavor.
- Panela sugar — If panela sugar is not available, you can substitute it with dark brown sugar for a similar taste.
Tips & Tricks
- For a chewier texture, slightly underbake the cookies and allow them to cool completely on the baking sheet.
- Experiment with different types of dark chocolate, such as Peruvian chocolate with a higher cocoa percentage, to enhance the Peruvian flavors.
- Add a sprinkle of sea salt on top of each cookie before baking for a delightful sweet-salty combination.
- If you prefer a milder flavor, reduce the amount of lucuma powder or omit it altogether.
- Serve these cookies with a cup of Peruvian coffee or hot chocolate for a truly indulgent experience.
Serving advice
Serve these Peruvian-inspired chocolate chip cookies warm or at room temperature. They pair perfectly with a glass of milk or a hot beverage of your choice.
Presentation advice
Arrange the cookies on a beautiful Peruvian ceramic plate or a rustic wooden serving board. Dust them with a light sprinkle of powdered sugar for an elegant touch.
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