Puerto Rican Chocolate Chip Cookie Recipe

Ingredients

While the original American chocolate chip cookie is known for its buttery richness, we have incorporated elements of Puerto Rican cuisine to add a unique twist. By using ingredients like coconut and rum, we infuse these cookies with the tropical flavors that Puerto Rico is famous for. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (220g) packed brown sugar 1 cup (220g) packed brown sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (175g) semisweet chocolate chips 1 cup (175g) semisweet chocolate chips
• 1 cup (100g) shredded coconut 1 cup (100g) shredded coconut
• 1/4 cup (60ml) dark rum 1/4 cup (60ml) dark rum

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 9g (5g saturated)
• Carbohydrates: 23g (16g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. 3.
   Beat in the eggs, one at a time, followed by the vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour, baking soda, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. 6.
   Stir in the chocolate chips, shredded coconut, and dark rum.
7. 7.
   Drop rounded tablespoons 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...

• Shredded coconut — Make sure to use unsweetened shredded coconut for a more authentic Puerto Rican flavor.
• Dark rum — If you prefer a non-alcoholic version, you can substitute the rum with 1/4 cup of pineapple juice for a tropical twist.

Tips & Tricks

• For an extra burst of flavor, try adding a handful of chopped macadamia nuts to the cookie dough.
• To achieve a chewier texture, refrigerate the dough for 30 minutes before baking.
• If you prefer a softer cookie, reduce the baking time by 1-2 minutes.
• Experiment with different types of chocolate chips, such as white chocolate or dark chocolate chunks, to customize the cookies to your liking.
• Store the cookies in an airtight container to maintain their freshness.

Serving advice

Serve these Puerto Rican Chocolate Chip Cookies warm with a glass of cold milk or a cup of Puerto Rican coffee for a truly indulgent experience.

Presentation advice

Arrange the cookies on a tropical-themed platter, garnished with a sprinkle of shredded coconut and a few chocolate chips on top. This will add a touch of elegance and showcase the unique flavors of Puerto Rico.