Peruvian-Inspired Chocolate Chip Cookie Recipe

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.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) quinoa flour 1/2 cup (60g) quinoa flour
• 1/2 cup (100g) unsalted butter, softened 1/2 cup (100g) unsalted butter, softened
• 1/2 cup (100g) panela sugar 1/2 cup (100g) panela sugar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon lucuma powder 1 teaspoon lucuma powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (180g) dark chocolate chips 1 cup (180g) dark chocolate chips
• 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

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, cream together the softened butter, panela sugar, and brown sugar until light and fluffy.
3. 3.
   Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined.
4. 4.
   In a separate bowl, whisk together the all-purpose flour, quinoa flour, lucuma powder, baking soda, and salt.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Fold in the dark chocolate chips and chopped pecans (if using).
7. 7.
   Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. 8.
   Bake for 10-12 minutes, or until the edges are golden brown.
9. 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.